Hands-on time: 30 minutes
Total Time: 1 hour 30 minutes
Makes: 12 pancakes
Retsept
- 6 eggs
- 2 cups milk
- 1 1/4 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp vanilla
- 2 tbsp unsalted butter, melted
- Optional Toppings: Macerate strawberries (see below)
- Vanilla whipped cream
- Maple syrup
Valmistamine
In a bowl, whisk together eggs and milk. Add flour, sugar, salt and vanilla; whisk until no lumps remain. (Optional: sift through a fine mesh sieve) Let sit for a minimum of one hour or overnight in the refrigerator.
Heat a 10-inch nonstick skillet over medium heat. Brush the skillet with butter. Pour 1/3 cup batter into the skillet, tilting and swirling to coat the bottom.
Cook, flipping when the edge begins to curl away from the skillet and the pancake is lightly golden. Roll the pancake and keep warm in a covered container.
Serve with desired toppings.
Macerated strawberry topping: In a bowl, combine 4 cups quartered strawberries, 2 tablespoons granulated sugar, and 1 tablespoon balsamic vinegar. Let stand for at least 10 minutes.
