Sweet pancakes

Votes: 2

Time: 25 min plus steeping time
Complexity: easily
Quantity: 36 pancakes

A basic recipe for thin, sweet pancakes that can be topped with any filling or sauce. Serve them with jam, condensed milk, peanut butter, syrup, or fruit, depending on your creativity and preferences.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

Crepes

3/4 cup premium flour
1 teaspoon of salt
1 cup of milk
2 eggs
2 tablespoons of sugar
1 tablespoon melted butter, plus extra for baking
1/2 tsp vanilla extract

Serving options

Jam
Honey
Sugar
Nutella chocolate hazelnut spread
Peanut butter
Banana

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pancakes, premium flour, eggs, milk, vanilla extract, chocolate-nut butter, honey

Cooking the dish according to the recipe:

Place the flour and salt in a large mixing bowl. Gradually whisk in the milk. Beat in the eggs one at a time, then stir in the sugar, melted butter, and vanilla extract. Cover and refrigerate for 1 hour or overnight.
Heat a nonstick frying pan (about 20 cm in diameter) over medium-high heat. Melt a small knob of butter and swirl the pan to coat the surface.

Pour 1/3 cup of batter into the pan and, swirling the pan in your hand, spread the batter into a thin, even layer. Bake for about 1 minute, or until golden brown on the bottom, then flip and bake for another 45-60 seconds. Transfer to a plate and repeat with the remaining batter.
Serve with jam, honey, sugar, chocolate-hazelnut spread, peanut butter, bananas – any sweet topping you have on hand.

Categories:

recipe / Desserts / Pancakes, fritters, waffles, sandwiches / Dave Lieberman

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