Fine Pancakes

Beat the eggs with the sugar until frothy. Gradually add the sifted flour, salt and warmed milk and whip everything up nicely. Finally stir in the liquid butter / clarified butter. Heat the clarified butter in a pan and use a ladle to carefully pour the liquid dough from the inside outwards into the pan and bake. Carefully move the pan back and forth from time to time to see that nothing sticks. If the dough is no longer liquid on the top, turn the pancake with the largest possible spatula and bake again briefly. The pancakes can be coated with sugar, cinnamon sugar, jams, plum or apple sauce, ice cream and chocolate cream and are then usually folded or rolled. Personally, I prefer to eat it with a fresh mix of fruit. In summer a great treat that is made quickly, very filling and is fun for everyone, because everyone can do what they want on it!

Ceramic pans are best for the preparation. Nothing sticks here! If you want to use a lid, the dough cooks a little faster on the top. Clarified butter for baking brings a much finer note to the pancakes than oil and can be used very sparingly.