For those wanting to try something more than lemon & sugar today (classic as it is!) Try our The Ultimate “Puffy” Pancakes from Yvette Van Boven’s Home Made Summer!
The Ultimate “Puffy” Pancakes
FOR A BIG PILE OF 20 PANCAKES
- 2 cups (250 g) all-purpose flour
- pinch of salt
- 1 tbsp plus 1 tsp (20 g) baking powder
- 1 tbsp sugar
- 2 tsp (1 envelope) vanilla sugar, or 1 tsp vanilla extract
- 7 tbsp (100 g) butter, cut into chunks, plus more for the pan
- 1½ cups (350 ml) milk
- 2 large eggs, beaten
- ½ pint (200 g) raspberries
- ¾ cup (200 g) crème fraîche
- superfine sugar for garnish
In a big bowl, combine the flour, salt, baking powder, and the plain and vanilla sugar (if using extract, add it later). Combine the butter and milk in a saucepan and heat over medium heat until the butter melts. Add the vanilla extract, if using.
Pour the warm milk-butter mixture into the flour mixture in the bowl while stirring, then whisk until all the lumps are dissolved.
Beat in the eggs.
Heat 1 teaspoon butter in a skillet over medium heat and pour three ladlefuls of batter into the pan, slightly apart so you have three small pancakes.
Cook for about 3 minutes, or until small holes break out on the surface, then flip and cook them for 2 minutes on the other side. Repeat with more butter and the remaining batter. Keep the cooked pancakes warm on a plate covered with foil in a low oven while you cook the rest.
Serve with raspberries, crème fraîche, and a sprinkle of superfine sugar.