Simple pancakes, strawberry pancakes and Parisian pancakes

Ingredients for 2 servings:

• 6 tbsp flour
• ¼ liter of milk or mineral water
• 2 eggs
• 1 pinch of salt
• some sugar to taste
• 4 tbsp butter or margarine for frying
• 250 g strawberries
• some cognac
• Sugar for sprinkling
• Apricot jam
• some almonds, lightly toasted
• Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

Put the flour in a bowl, add the milk or mineral water, and whisk until smooth. Add the eggs to the batter. Add a pinch of salt and sugar to taste, and beat everything well. The batter should be thick. Then let it rest for 30 minutes. Heat the fat in a pan, spoon in the pancake batter, and spread evenly. Cook the pancakes until golden brown, flipping them with a wide spatula. Add a little fat and cook until golden brown. Roll up the finished pancakes or stack them on top of each other and keep them warm on a preheated plate in the oven until all the pancakes are cooked. For the strawberry pancakes, prepare pancake batter with sugar according to the basic recipe. Purée 250g of washed strawberries in a blender and flavor with sugar and a little cognac. Spread the cooked pancakes with the strawberry puree, roll them up, place them on preheated plates, and sprinkle with sugar. Serve immediately. For the Parisian pancakes, prepare pancake batter with sugar according to the basic recipe and bake thin pancakes. Spread each pancake with apricot jam, sprinkle with lightly toasted, chopped almonds, sandwich them together, and dust with powdered sugar. Tip: For a savory batter, suitable for savory side dishes or fillings, replace the milk/mineral water with beer and omit the sugar from the batter.