John Myers
Ingredients for 4 servings:
- 400 g flour (if you like, you can use wholemeal flour)
- 750 ml milk, low-fat
- 1 pinch of salt
- 3 large eggs
- 1 shot of mineral water
- Butter for baking
Instructions
Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes
loved by children and also great for novice cooks
Yes, I know what a lot of people are thinking. This is what the CK (or the world) needed: A recipe for pancakes!! But believe me, I can tell you from personal experience: It’s necessary! Mix flour, milk, eggs and salt with a hand mixer until you have a smooth batter, until it bubbles. Let the batter rest in the fridge for about half an hour. Take the batter out of the fridge, add a good splash of mineral water and stir briefly again. Start by heating the stovetop to its highest setting and add a little butter to the pan. The best way to get the pancakes to cook evenly is to remove the hot pan from the heat and skillfully swirl the butter around. Now use a large ladle to add a scoop of batter to the hot pan and swirl it around to spread it evenly. Important: Make sure you wait long enough until the underside is really browned and the pancake is firm enough to handle. You’ll notice this when you try to lift the pancake with a spatula. If this is easy, you’ll be able to flip the pancake without it tearing. Now cook the second side until golden brown.
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