1 cup wheat flour (120 g)
2 tablespoons sugar (25 g)
½ teaspoon salt (3 g)
2 teaspoons baking powder (10 g)
1 cup milk (240 ml)
3 tablespoons of Soya Sunflower Oil (45 ml)
1 egg (50 g)
¼ teaspoon vanilla essence (2 g)
Dough: In a bowl, add the wheat flour, sugar, salt and yeast. Using a fouet or spatula, gradually add the other ingredients: whole milk, Soya Sunflower Oil, egg and vanilla essence. Mix until the dough is creamy, homogeneous and smooth.
Finishing: heat a frying pan or griddle, grease it with a drizzle of Soya Sunflower Oil and place a ladle of the batter in the center. As soon as the first bubbles appear, flip to brown the pancake on the other side. Repeat this process until the batter is used up.
Tip: serve the pancakes with honey, maple syrup or molasses, fresh fruit of your choice, butter, chocolate ganache or hazelnut cream, among other toppings. It also goes well with fried bacon slices and scrambled eggs.
