Name: Pancakes
Total time: 1 h
Cuisine: Belgian
Ingredients: 500 g flour; 50 g sugar; 1 l whole milk; 3 packets vanilla sugar; 6 eggs; 1 capful vanilla extract; salt (pinch)

Preparation

Gather the ingredients.
Put the flour, sugar and vanilla sugar in the stand mixer bowl.
Break the 6 eggs and beat them in a large measuring jug.
Add the milk to the eggs and beat again.
Add the vanilla extract.
Set the stand mixer to a gentle speed.
Carefully add the milk little by little. Increase the speed gradually too.
Mix well for a few minutes until smooth and uniform.

Cooking

Ideally, use 3 pancake pans. Then you never need to wait and are constantly busy.
Turn on the heat, not too high; I set mine to 6 (the maximum is 9).
Put the pan on the heat and give it time to warm up, no more than a few minutes.
Before each pancake, put a little butter in the pan. Swirl the pan so the knob of butter coats the entire surface.
Put the batter in the pan, tilting it again so the batter is evenly distributed.
Leave the pan on the heat until the batter has dried; with a little experience, you can see when this happens.

Turning the pancakes

First loosen the pancake. Use a spatula or knock the pancake pan against a hard object. With a little luck, simply moving the pan will loosen it.
Turn the pancake with a spatula, or for the daring among us … toss it into the air with a firm movement. If it lands imperfectly and a little folded, toss it again! Practice is the key here!
I stack the cooked pancakes between 2 plates. This keeps them warm for long enough.

Pancakes

Ingredients

Get cooking

Preparation

Cooking

Turning the pancakes