Name: Pancakes with sparkling water
Total time: 1 h
Yield: 25 pieces
Cuisine: Belgian
Ingredients: 500 g flour; 50 g sugar; 800 ml whole milk; 200 ml sparkling water; 3 packets vanilla sugar; 6 eggs; 5 drops vanilla extract; salt (a pinch); 1 knife tip butter (per pancake, for frying)

Mise en place

Ingredients

500 g flour
50 g sugar
800 ml whole milk
200 ml sparkling water
3 packets vanilla sugar
6 eggs
5 drops vanilla extract
salt (a pinch)
1 knife tip butter (per pancake, for frying)

Equipment

stand mixer
spatula
pancake pan
plates
ladle
whisk

Method

Get cooking

Preparation

Gather the ingredients.
Mix the flour, sugar, vanilla sugar and salt in the stand mixer's bowl.
Crack the eggs into a large measuring jug and whisk them lightly.
Add the milk to the eggs and whisk the mixture again.
Stir the vanilla extract into the milk and egg mixture.
Run the stand mixer at low speed.
Gradually pour the milk and egg mixture into the dry ingredients. Increase the speed step by step.
Mix for a few minutes, until the batter is smooth and even.
Gently fold the sparkling water into the batter last to keep it as airy as possible.

Cooking

Heat a pancake pan over medium-high heat.
For each pancake, melt a tiny knob of butter in the pan and swirl it to coat the base thinly.
Pour a portion of batter into the pan and tilt the pan so the batter spreads evenly over the base.
Cook until the top is almost dry and the underside is golden brown.

Turning the pancakes

Carefully loosen the pancake with a spatula or by gently moving the pan back and forth.
Turn the pancake with a spatula and cook the other side until golden brown.
Stack the cooked pancakes between two plates to keep them warm.

Tip

Serve to taste with sugar, fresh fruit, syrup or whipped cream.