Who doesn’t love spongy pancake for breakfast?
The classic traditional recipe wants the pancake to be covered in a thick layer of maple syrup, but anything sweet goes together perfectly with this breakfast treat: fresh fruit, cream, chocolate, honey, it’s up to your fantasy and gluttony!
Here’s the recipe I think may be the quickest and easier to make. Enjoy!
for the batter:
- 1 ounce Butter
- 4.5 ounces 00 Flour
- 2 Medium Eggs
- 1 cup Fresh Milk
- 0.5 ounce sugar
- 2 teaspoons baking powder
- Maple syrup
- melt the butter over low heat, then let it cool for a little
- divide the eggs’ whites from the yolks.
- Pour the yolks in a bowl and whisk, add the melted butter (room temperature) and the milk, slowly pouring it in little by little, while continuing whisking
- Continue until the mixture will become clear.
- Add the baking powder to the flour and sieve it into the bowl with the egg mixture, whisk
- whip the egg whites in a small bowl, adding sugar little by little.
- When the mixture is white and fluffy, gently mix it together with the other mixture, blend gently from the top downwards, to avoid the disassembly.
- Heat a large non-stick pan on a medium heat (you can also grease it with some butter if you don’t want the pancake to stick at all)
- Pour a ladle of the pancake batter in the middle of the pan, there should be no need to spread it.
- when the surface becomes bubbly and the base starts to get brown, turn it on the other side with a spatula, wait until the other side turns brown too.
- Continue with the rest of the batter and arrange the pancakes on a plate, piling them one above the other (With these doses you should be able to make around 12 pancakes.)
- Serve hot, with abundant maple syrup on top.