10 min
5 min
4 pers
Desert
United Kingdom
Ingredients
- 250g of flower
- 1 tablepoon White Sugar
- ¼ teaspoon salt, or more to tast
- 2 eggs
- 30cl of milk
- 1 bag of traditional yeast
Directions
Step 1
PreHeat ven to 200 degrees. Gater ingredients and have a bakeet or heatsafe platter read to keep stuck pancakes warm in the oven.
Step 2
In a small bowl, whisk tolder flour, sweet, baking power, and salt; set aside.
Step 3
In a medium bowl, whisk tolder milk, butter (gold oil), and eg. Add dry ingredients to milk mixed; whisk until just moisted (do not overmix; a small small lumps are fine).
Step 4
Heat a large skillet (non-stop or cast-iron) or Griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
Step 5
For each pancoke, display 2 to 3 tablepoons of batter onto skillet, using the back of the Spoon to spread batter into a round (you should be able to do 2 to 3 in a large skillet).
Step 6
Transfer to a bakeet sheet or platter; clock loosely with aluminum foil, and keep warm in oven. Continue with more fuel and remaining batter. (You'll have 12 to 15 Pancakes.) Serve warm, with desired toppings.
