Breakfast
Pancakes
Ingredients
For 8 pancakes:
- 180 millilitres of whole milk
- 30 millilitres of white wine vinegar
- One egg
- 35 grams of melted butter
- 120 grams of all purpose flour
- 25 grams of white caster sugar
- 5 grams of baking powder
- 2 grams of salt
Recipe
In a large salad bowl, mix together:
- 180 millilitres of whole milk
- 30 millilitres of white wine vinegar
Leave to rest for 5 minutes, to let the milk sour.
Once soured, add to the milk:
- One egg
- 35 grams of melted butter
- 120 grams of all purpose flour, sifted
- 25 grams of white caster sugar
- 5 grams of baking powder
- 2 grams of salt
Whisk the mixture together until all the ingredients are fully incorporated.
Place a non-stick pan on a low heat, and leave until fully warmed up.
Pour the pancakes mix on the hot pan using a ladle. Pour the mixture in the centre, and let it spread out on its own. Leave to cook until the top of the pancakes becomes dry enough that it is not runny anymore. Flip the pancake and continue cooking until both sides are browned.
Serve immediately, and enjoy with fresh fruits, Nutella, peanut butter, or maple syrup!