- about one pound of flour
- a dash of salt
- about a tablespoon of vanilla sugar
- 3 eggs (medium size)
- a dash of arachis oil / peanut oil
- icecream (vanilla flavour)
- grated coconut
- summer fruit (raspberries, strawberries and the like)
- icing sugar
Take a deep bowl to make the batter. Add flour, vanilla sugar, salt and mix it with a whisk. Pour in the milk and oil. Whisk until a nice batter is forming. Add the eggs one by one and some more milk, if necessary. Whisk until you get a smooth batter. I add oil to the batter to prevent getting those greasy pancakes. By adding oil to the batter the pancakes wil stay dry and soft.
Heat a frying pan on the stove and add a little bit butter, just to prevent the first batch from sticking to the pan. Spoon a soup ladle ful of batter in the hot pan and bake the pancakes on both sides until they are golden brown on a medium fire. The cue to flip the pancake is for me when the pancake’s top is getting dry. Flipping won’t me messy that way. You can heat some cherries, strawberries or raspberries to top the pancake if you want.
Eat them warm, put a big scoop of vanilla ice on top of the pancake, add some fruit and decorate with grated coconut and icing sugar. A real summer lunch treat!
Tip: Roll leftover pancakes up between two sheets of tin foil and put them in a ziploc bag. You can put them in the freezer to have a quick lunch or even breakfast available: thaw them, rol them out and microwave them and they are ready to eat.