John Myers
Ingredients for 15 servings:
- 4 m.-sized eggs
- 300 ml milk
- 75 ml oil (rapeseed, sunflower, or peanut oil)
- 300 g flour
- 2 tbsp, heaped sugar
- 1 packet of baking powder
- 1 pinch of salt
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
quick and easy
Weigh out 300g of flour and add 2 to 3 tablespoons of sugar, then set aside. Crack the four eggs into a bowl, add a good pinch of salt, and beat with a hand mixer on high. After 2 minutes, add about 75ml of oil, pour in the sachet of baking powder, and after another 2 minutes, pour in 300ml of milk, gradually adding the flour and sugar. Preheat a frying pan to medium heat. Add enough oil to cover the bottom and add three dollops of batter per pancake. I made enough batter for 15 pancakes. Turn the pancakes slightly after a few seconds. When bubbles form around the edges, flip them over, and cook for another 1 to 2 minutes. The finished pancakes can be kept warm in the oven at around 100°C. Serve warm. It goes well with: maple syrup, blueberry syrup, county gold syrup, sugar and cinnamon, chocolate sauce and anything else that contains a lot of sugar and calories.
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