- 4 Eggs
- 1 tbs Sugar
- 250 g Flour
- 0.5 tsp Baking powder
- 250 ml Water
- 250 ml Milk
- 1 tbs Sunflower oil
- 20 g Butter
- 0.5 tsp Vanilla
- A pinch of Salt
Sweet or salty. Wanted. Always in great number, rolled up and filled with jam, chocolate or honey, with fruits and whipped cream. Because when PAN meets CAKE the relationship that they make goes to a top level of fluffiness. French pancakes – Soo Tasty with Soo Foodies!
- Keep in warm oven before serving or in a plate with a lid to maintain soft
- If you want thicker pancakes, make them just with milk
- If pancakes are thick, when you fry, add liquid (water or milk)
- Use flat pan for your convenience
- In addition, if you have extra berries you can make coulie and pour it over the pancakes
Sift the flour and leave aside. Whisk the eggs with the sugar. Add the flour and the baking powder and stir all together until smooth mixture is formed. Combine water and milk and pour half of the mixture into pancakes batter. Once everything is incorporated into smooth, homogeneous paste, add the sunflower oil, the melted butter, vanilla and salt. Start pouring the rest of the milk and water mixture till you get the right thickness. If you are not sure do not add the whole mixture. Stir again and leave the batter to rest 30 minutes. When rested check if it needs more water/milk.
Heat frying pan over high heat. Take a bailer and pour from the batter. Rotate pan to spread the batter into a thin and even layer. When little bubbles are formed on top in approximately 1-2 minutes, turn the pancake and fry for half a minute more on the other side. Take it out and spread directly some homemade jam. Roll and cut into pieces. Sprinkle with powdered sugar and serve warm.