Ingredients
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Batter
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500 g Schär Mix Pâtisserie
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1 sachet baking powder
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4 eggs
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950 ml lukewarm milk
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170 ml melted butter
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1 tsp sunflower oilper pancake
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Syrup (optional)
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30 g sugar
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100 ml water
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50 g brown sugar
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1 tsp butter
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1 tsp coconut oil
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To serve
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blueberries
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strawberries
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blackberries
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vanilla ice cream
Directions
Steps
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1
Done
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Mix together the flour and baking powder in a large bowl. Separate 4 eggs and whisk the whites until medium peaks form. |
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2
Done
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Combine the lukewarm milk, melted butter and the egg yolks in a large bowl, then pour the mixture over the flour and whisk. Gradually incorporate the egg whites. |
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3
Done
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Heat the oil in a small saucepan over medium heat, then use a ladle or measuring cup to pour in a couple of spoons that would cover the bottom of the pan. When the bubbles start popping up after 3-4 minutes, turn the pancake and cook for an additional 3-4 minutes. Alternatively, replace the saucepan with a frying pan. Repeat with the remaining batter. |
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4
Done
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You can skip this step if you’re going to use maple or agave syrup. Caramelize the sugar in a frying pan and heat the water in a small saucepan. Pour the brown sugar in the saucepan while still hot, turn off the heat and add the butter and coconut oil. |
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5
Done
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Serve the pancakes in stacks of 3, topped with the syrup, ice cream and fruits. |
