INGREDIENTS

• 500 ml (2 cups) unbleached all purpose flour
• 10 mL (2 teaspoons) baking powder
• 2 eggs
• 60 ml (1/4 cup) sugar
• 5 ml (1 teaspoon) vanilla extract
• 430 ml (1 3/4 cup) of milk
• Butter softened for cooking

PREPARATION

• In a large bowl, mix flour and baking powder. Put the bowl aside.
• In another bowl, whisk eggs, sugar and vanilla about 5 minutes with electric mixer. At low speed, add half of the milk and then add the dry ingredients. Add the rest of the milk and mix until the dough is smooth. Let the dough rest for 10 minutes at room temperature.
• Heat a nonstick skillet over medium-high heat. When your pan is hot, brush it with butter. Be careful not to burn yourself.
• For each pancake, pour about 75 ml (1/3 cup) of dough in the center of the pan. With the back of a spoon, lightly spread the dough.
• Cook the pancake for 1 to 2 minutes on each side. It is ready to be flipped when bubbles appear in the center or the edges begin to cook. Adjusts the heat of the fire as needed to give the dough time to cook before it dies too fast.
• Keep the pancakes warm all the time or serve them as you cook them. Enjoy with maple syrup or blueberry sauce.

PREPARATION 10 MIN
COOKING 40 MIN
WAITING 10 MIN
PERFORMANCE 12 PANCAKES