This is my go-to recipe for Sunday pancakes, but I could eat them every day. They are fluffy and sponging and the perfect base for Nutella, blueberries, strawberries, maple syrup or any kind of marmalade.
Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 16
Ingredients
- 450 g all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon sugar
- 4 eggs
- 1 teaspoon vanilla paste
- 450 ml milk
- 2 tablespoons melted and cooled butter
- Butter/oil for cooking
Instructions
- In a large bowl, mix flour and baking powder.
- Split eggs into egg yolks and egg white.
- In a small bowl, whisk together the egg yolks and sugar until foamed.
- Add the milk to the foamed egg yolks and whisk it.
- Slowly add the flour mixture to the egg mix and whisk it. Make sure no dry parts / bubbles are left.
- Add the melted butter and mix it.
- Whisk the egg whites with the salt until fully foamed.
- Add the foamed egg whites to the egg/flour mixture and gently mix it together. Make sure you don’t whisk to hard/much, so the foamed egg whites don’t get destroyed.
- Heat a large nonstick skillet over medium heat. When the skillet is hot, add butter/oil if needed, add the batter to the skillet to form pancakes.
- When bubbles form on the top of the pancakes, and they have browned on the bottom, flip and cook until browned on the second side. Repeat until all the batter is used.
- Serve as desired, preferably with loads of butter, syrup, blueberries or strawberries.