I propose you the pancake recipe, so I wanted to make you discover a recipe that comes from elsewhere. My choice was Poffertjes, Dutch pancakes, halfway between pancake and blinis. A real treat! Beware, this is a recipe that requires 2 hours of waiting before you can cook them. Not to be made at the last moment.
INGREDIENTS
3 tbsp (45g) unsalted butter
½ cup (60 g) of flour
¼ tsp (1.75ml) salt
1 tbsp (12g) sugar
1 cup (240 ml) of milk
2 eggs
1 tsp (5 ml) vanilla
1 lemon
1 tbsp (7g) powdered sugar to garnish
INSTRUCTIONS
Preheat oven to 400F (200C)
In a medium bowl whisk together the flour and the milk until smooth, then add the eggs, salt, sugar, and vanilla. Whisk to combine and then set aside.
Place butter in an oven-safe skillet, place skillet in the preheated oven. Watch pan closely and once butter is sizzling, pour batter into pan. Shut the door (do not open!) and allow the pancake to bake for 16-18 mins.
Remove from oven, and dust with powdered sugar.
Cut into wedges and serve. With fresh lemon wedges (or raspberry jam)
