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Buttery Crispy Edge Pancakes
Breakfast

Buttery Crispy Edge Pancakes

30 minServes 4Nutri-Score C€
from @scarrasquillo3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • all-purpose flourGrains240 g
  • granulated white sugarPantry25 g
  • baking powderPantry8 g
  • baking sodaPantry7 g
  • saltSpices3 g
  • eggsDairy2 pieces
  • milkDairy360 ml
  • pure vanilla extractPantry10 ml
  • unsalted butter (melted, plus extra for the pan)Dairy28 g

per serving

Nutrition

340kcal

Carbs
51 g
Proteins
11 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Frying pan
  • Ladle

step by step

Method

  1. Mix the dry ingredients

    • Whisk the flour, sugar, baking powder, baking soda and salt together in a bowl.
    Step 1

  2. Mix the wet ingredients

    • In another bowl, whisk the eggs, milk, vanilla extract and melted butter until combined.
    Step 2

  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.
    Step 3

  4. Rest the batter

    • Let the batter rest so the bubbles develop and the pancakes turn out fluffy.
    Step 4

  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.
    Step 5

  6. Serve

    • Stack the pancakes and serve warm with extra butter and your favourite toppings.
    Step 6
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