Pancake Day Treats! |

For those wanting to try something more than lemon & sugar today (classic as it is!) Try our The Ultimate “Puffy” Pancakes from Yvette Van Boven’s Home Made Summer!

The Ultimate “Puffy” Pancakes

FOR A BIG PILE OF 20 PANCAKES

2 cups (250 g) all-purpose flour
pinch of salt
1 tbsp plus 1 tsp (20 g) baking powder
1 tbsp sugar
2 tsp (1 envelope) vanilla sugar, or 1 tsp vanilla extract
7 tbsp (100 g) butter, cut into chunks, plus more for the pan
1½ cups (350 ml) milk
2 large eggs, beaten

FOR SERVING

½ pint (200 g) raspberries
¾ cup (200 g) crème fraîche
superfine sugar for garnish

In a big bowl, combine the flour, salt, baking powder, and the plain and vanilla sugar (if using extract, add it later). Combine the butter and milk in a saucepan and heat over medium heat until the butter melts. Add the vanilla extract, if using.

Pour the warm milk-butter mixture into the flour mixture in the bowl while stirring, then whisk until all the lumps are dissolved.

Beat in the eggs.

Heat 1 teaspoon butter in a skillet over medium heat and pour three ladlefuls of batter into the pan, slightly apart so you have three small pancakes.

Cook for about 3 minutes, or until small holes break out on the surface, then flip and cook them for 2 minutes on the other side. Repeat with more butter and the remaining batter. Keep the cooked pancakes warm on a plate covered with foil in a low oven while you cook the rest.

Serve with raspberries, crème fraîche, and a sprinkle of superfine sugar.