Griddle Sponges

Ingredients for 1 servings:

• 2 eggs
• 1 tbsp brown sugar
• 225 g flour, type 405
• 1 tsp vanilla sugar (bourbon)
• 2 tsp, leveled baking powder
• 300 ml milk, possibly less
• 1 pinch of salt
• 25 g butter, melted
• 1 tbsp clarified butter, for frying

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Scottish pancakes

Mix the flour, baking powder, sugar, vanilla sugar, and salt. Add the eggs and whisk, gradually adding the milk. The batter should be thick but not solid. Finally, stir in the melted butter. Let the batter rest for 20 minutes. Melt a small amount of clarified butter in a pan and cook small pancakes (about 2 tablespoons of batter per pancake) over medium heat. Be careful with the heat, as the pancakes quickly become too brown. Delicious with jam, maple syrup, honey, Nutella, and so on—whatever you like. Tip: For children, I like to make mini pancakes with a teaspoon of batter. They’re ideal for little hands and mouths and are always devoured with enthusiasm.