Servings: 5
Calories: 750kcal
Ingredients
- 500 g flour
- 50 g sugar
- 1 l full-cream milk
- 3 bags vanilla sugar
- 6 eggs
- 1 cap vanilla extract
- pinch of salt
Instructions
Preparation
- Gather the ingredients
- Put the flour, sugar and vanilla sugar in the pot of the food processor.
- Break the 6 eggs and whisk them in a large measuring cup
- Add the milk to the eggs and whisk again
- Add the vanilla extract
- Set the food processor on a gentle speed
- Carefully add the milk little by little. Also increase the speed little by little
- Run well for several minutes until homogeneous
Baking
- Ideally, you should use 3 pancake pans. Then you never have to wait and are constantly busy.
- Turn on the heat, not too loud, I set it to 6 (maximum is 9)
- Put the pan on the stove and give it time to get hot (max a few minutes)
- For each fry put a little butter in the pan. Rotate the pan so that the lump of butter coats the entire pan
- Put the dough in the pan, again tilting the pan a bit so that the dough is evenly distributed on the pan.
- Leave the pan on the stove until the dough has dried (with some experience you will see this)
Turning the pancakes
- First, you have to get the pancake loose. This can be done by using a spatula or hitting the pancake pan against a hard object. With any luck, you can even get the pancake loose just by moving the pan a bit.
- Turning the pancake can be done with a spatula or for the more daring among us... With a firm swing you turn the pancake into the air. Does it come back not quite perfect and is it somewhat double folded? Swing this one into the air again! Practice is the message here!
- Fried pancakes I stack between 2 plates. That way they stay warm long enough.
Nutrition Facts
Calories: 750kcal
