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

to Garnish:

  • Maple syrup


  1. melt the butter over low heat, then let it cool for a little
  2. divide the eggs’ whites from the yolks.
  3. 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
  4. Continue until the mixture will become clear.
  5. Add the baking powder to the flour and sieve it into the bowl with the egg mixture, whisk
  6. whip the egg whites in a small bowl, adding sugar little by little.
  7. 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.
  8. 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)
  9. Pour a ladle of the pancake batter in the middle of the pan, there should be no need to spread it.
  10. 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.
  11. 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.)
  12. Serve hot, with abundant maple syrup on top.