INGREDIENTS:
- Pancake Mix
- 2 medium eggs (around 55 g x 3)
- 500 ml milk
For best results, we advise making sure that all the ingredients are at room temperature.
PREPARATION:
Break the eggs into a bowl and mix with an electric whisk (or with a food processor) until they are smooth, then add the Pancake Mix and pour in the milk. Mix for a few more minutes until you have a uniform, almost dense batter. Set aside to rest for 10 minutes. In the meantime, melt butter in a non-stick frying pan (16 cm in diameter) and heat it up over a moderate flame. Now pour a ladle of batter into the centre, wait for it to spread out, and let it cook for 2-3 minutes. Once the pancake is golden brown, flip it over with a spatula and cook the other side, for about 2 more minutes, until it is brown. Serve on a plate, piling up the still-hot pancakes on top of each other, and sprinkle them with icing sugar or drizzle with maple syrup. For that extra something, add fresh fruit, jam or chocolate spread.
