Yields: Approximately 5 6 in/6cm pancakes (Serves 2–3)
Ingredient | Measurement
All-purpose flour (type 00 flower works well) | 210 g (1 ½ cups)
Sugar | 50 g (¼ cup)
Baking soda/backnatron | 5–10 g (2 tsp)
Butter | 55 g (¼ cup), plus extra for the pan
Vanilla sugar (preferably) or extract | 5–10 g (2 tsp)
Large eggs | 2
Whole milk | 245 g / 240 ml (1 cup)
Fresh berries | As desired (blueberries, raspberries, blackberries)
Instructions
Prep: Preheat your frying pan over medium heat. Grease the surface lightly with butter or oil.
Combine: In a bowl, whisk together the flour, sugar, and baking soda. In a separate container, whisk the eggs, milk, melted butter, and vanilla. Gently stir the wet ingredients into the dry until just combined.
Cook: Ladle one soup ladle of batter into the hot pan.
Add Berries: Drop a few fresh berries onto the top of the cooking pancake.
Flip: Cook until bubbles have popped and stopped forming, then flip.
Adjust heat if necessary: If the pancake is slightly burnt, reduce the heat. Cook until golden brown.