Frühstück
Buttery Crispy Edge Pancakes
30 Min.Für 4Nutri-Score C€
C
30 Min.
30 Min.Buttery Crispy Edge Pancakes
was Sie brauchen
Zutaten
all-purpose flourGetreide240 g
granulated white sugarVorräte25 g- baking powderVorräte8 g
- baking sodaVorräte7 g
saltGewürze3 g
eggsMilchprodukte2 Stücke
milkMilchprodukte360 ml- pure vanilla extractVorräte10 ml
unsalted butter (melted, plus extra for the pan)Milchprodukte28 g
pro Portion
Nährwerte
340kcal
- Kohlenhydrate
- 51 g
- Eiweiß
- 11 g
- Fett
- 10 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Schneebesen
Bratpfanne
Schöpfkelle
Schritt für Schritt
Zubereitung
- Schritt 1
Mix the dry ingredients
- Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl.
- Schritt 2
Mix the wet ingredients
- In another bowl, whisk the eggs, milk, vanilla extract and melted butter until combined.
- Schritt 3
Make the batter
- Pour the wet ingredients into the dry ingredients.
- Stir gently until just combined; a few small lumps are fine. Do not overmix.
- Schritt 4
Rest the batter
- Let the batter rest so the bubbles develop and the pancakes turn out fluffy.
- Schritt 5
Cook the pancakes
- Heat a pan over medium heat and melt a little butter so the edges get crispy.
- Ladle the batter into the hot pan and cook until bubbles form on the surface and the edges are golden and crisp.
- Flip and cook the other side until golden.
- Schritt 6
Serve
- Stack the pancakes and serve warm with extra butter and your favourite toppings.
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