Brunch pancakes

These pancakes are perfect for a leisurely breakfast or a cosy home brunch. The batter is simple to make, and thanks to the baking powder the pancakes turn out tender and slightly fluffy. Serve them with seasonal berries, jam or other favourite toppings. They taste best thin, with a lightly golden crust.

Ingredients

• 175 g plain (wheat) flour
• 400 ml milk
• 3 eggs
• 2 tsp sugar
• ½ tsp cardamom
• 2 tsp vanilla sugar
• 1 tsp baking powder
• 1 tbsp lemon juice
• a pinch of salt
• butter for frying

Preparation

1. Put the flour into a bowl and gradually pour in the milk, whisking well each time so the batter is free of lumps.

   

2. Add the eggs one at a time, mixing well after each. Then add the sugar, cardamom, vanilla sugar, baking powder, lemon juice and a pinch of salt. Mix until smooth.

   

3. Place the batter in the fridge for at least 30 minutes.

   

4. Heat a frying pan, brush it with a little butter and fry the pancakes for about 1 minute on each side, until lightly golden. This amount of batter makes about 10 pancakes.

   

Notes:

💛 Don’t make the pancakes too thick — they’re best thin.

💛 To keep cooked pancakes warm, stack them in an ovenproof dish and place in an oven preheated to 50–60 °C.

💛 The number of pancakes may vary slightly depending on their size.