110g plain flour
10g baking powder
15g sugar
25g clarified butter
2g salt
2 eggs
110ml milk
50g butter for frying
maple syrup and your choice of fruit, to serve
Steps:
Beat the eggs lightly in a bowl. Whisk in the milk and clarified butter until combined. Set aside.
In another bowl, sift together the flour with the salt and baking powder
Pour the egg mixture into flour and whisk very lightly until combined( a few lumps should remain) . Do not overmix
Heat up a small , heavy-bottomed frying pan, add a dollop of butter . When
hot, pour in 1/4 cup of batter. Tilt the pan so that the batter covers the
base evenly and turn the heat down to medium . Cook until a few bubbles begin to
appear.
Using a thin spatula, gently flip the pancake cover and cook until golden brown.
Continue making pancakes, until all the batter is used up, adding more butter as needed. Pancake are bast eaten hot, so serve immediately with butter, maple syrup and fruit.
Tips:
- do not overmix the batter. Stir very lightly until the wet and dry ingredients are just combined and with a few lumps remaining.
- overmixing will make the dough more elastic and the pancakes more rubbery. By reducing the mixing time, you discourage gluten formation . Hence, lumpy pancke batter produces fluffer pancakes.
