sister herb
Official TTI Chef
500 ml whole milk
3 eggs
2 - 4 tbsp sugar
pinch of salt
200 ml flour
In a bowl, whisk together the milk and eggs. Add the sugar and mix. Add the flour into the mixture little at a time, whisking thoroughly to avoid the forming of lumps. Cover the bowl with plastic wrap and let the batter stand refrigerated or in cool room temperature for at least 1 hour before baking.
Pour the batter in a 40 × 40 cm wide deep oven pan lined with a sheet of parchment paper. Bake at 225 - 250 °C for 20 - 25 minutes or until the pancake is puffed and golden brown.
Cut the pancake in squares and serve immediately with homemade raspberry or strawberry jam and whipped cream or ice cream.
You can also make an apple pancake by distributing thin apple slices on top of the batter. Dust the top with cinnamon and bake following the instructions given above.
Serve the pancake warm with a scoop of vanilla ice cream, drizzled with maple syrup.