Sunday morning. What is a better way to start a day than a warm cup of tea and some pancakes on a plate? Well, the better way is having that tea and the pancakes in you mouth...
I woke up this morning craving for something sweet. So, I prepared some thick pancakes that are fluffy and air-filled due to baking powder.
Ingredients
250 g flour100 g sugar2 1 / 2 dl sour milk2 eggs1 teaspoon baking soda2 tablespoons melted margarinePreparation
Mix all the dry ingredients well. Add all the other ingredients and whisk thoroughly until smooth, thick mass.Let (preferably) the batter swell for 15 minutes.Fry the pancakes in a little butter or oil in hot skillet. Turn them when air bubbles rise to the surface and cook for 2 more minutes.
2 comments:
Hi. I have two questions:
1) How hot must be the skillet?
2) Can the batter be kept in the fridge? How long?
Thanks !!
The skillet should be hot enough that the outsides of the pancake don’t cook too quickly. Otherwise the pancakes will be raw inside.
The inside of the pancake should be firm.
You could probably keep the mixture in the fridge for a couple of days but no more than that.
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