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Preparation time
10 minutes
Total time:
40 minutes
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Ingredients
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300 g (2 cups) unbleached all-purpose flour
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10 ml (2 tsp) baking powder
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1 ml (¼ tsp) salt
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3 eggs
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35 g (¼ cup) icing sugar
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5 ml (1 tsp) vanilla
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430 ml (1 ¾ cups) milk
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55 g (¼ cup) unsalted butter, softened
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Directions
- In a bowl, combine the flour, baking powder and salt.
- In another bowl, whisk the eggs, icing sugar and vanilla with an electric mixer for 5 minutes. With the machine running on low speed, add half of the milk, then the dry ingredients. Add the remaining milk and mix until the batter is smooth. Let the batter sit for 5 minutes at room temperature.
- Heat a non-stick skillet over medium-low heat. Once the skillet is hot, brush with butter. For each pancake, pour about ⅓ cup (75 ml) of the batter into the centre of the skillet. Using the back of a spoon, spread out the batter slightly.
- Cook the pancake for 1 to 2 minutes on each side. It is ready to flip over when bubbles form at the centre or when the edges start to cook. Adjust the temperature as needed to allow the batter to cook without it browning too quickly.
- Keep the pancakes warm (in an oven preheated to 200°F/95°C) while you cook the remaining batter or serve immediately. Delicious with maple syrup.
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