Time: 30 min.
Complexity: easily
Servings: 4

Airy pancakes - a detailed recipe.

Ingredients:

• 3/4 cup premium wheat flour
• 3 tbsp (45 g) butter
• 3 eggs
• 3/4 cup milk, heated in the microwave for 20-30 seconds
• 1 tbsp. sugar
• 2 tsp vanilla extract
• A pinch of salt
• Powdered sugar, for dusting

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, vanilla extract, powdered sugar, eggs, milk

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Preparation:

Step 1
• Preheat oven to 205°C.
  
  Place butter in a large ovenproof non-stick skillet and place in the oven.
Step 2
• Meanwhile, in a blender, combine eggs, flour, warm milk, sugar, vanilla extract and a pinch of salt.
  
  Beat on medium-high speed until smooth. (If you're beating by hand, whisk the eggs and milk together until the mixture is light yellow and fluffy, about 1 minute. Add the flour, sugar, vanilla extract, and a pinch of salt. Beat vigorously until no lumps remain, about 30 seconds.)
Step 3
• Carefully remove the hot skillet from the oven. The butter should melt. Rotate the skillet to coat the surface completely, then pour the remaining butter into the batter and stir.
  
  Pour the batter into the hot pan and return it to the oven. Cook until the pancake is puffed in the center and golden brown around the edges, 20-25 minutes.
Step 4
• Using a spatula, remove the pancake from the pan and place it on a wire rack for a few minutes to allow the steam to escape and prevent it from becoming soggy. Once it's cooled slightly, sprinkle with powdered sugar. Cut the pancake into 8 triangles on a serving plate or cutting board.

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