Day 3 of Breakfast Week is pancake day!
This recipe is one that I’ve used nearly all my life. It’s perfect for the sweet toppings such as brown sugar, jam and powdered sugar we’re used to in Belgium. If you replace the custard powder with normal flour, you can make savoury pancakes. But that’s a recipe for another post. One more thing you need to know: these pancakes are thicker than French crêpes but thinner than American pancakes. As you’ll see, I make my pancakes with a pancake machine, but you can, or course, also bake them on the cooker.
Pancakes for breakfast
Ingredients (makes 20 12 cm diameter pancakes)
- 85 g all-purpose flour
- 40 g vanilla custard powder
- 300 ml milk
- 2 medium eggs
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tbsp powdered sugar
- 2 tbsp strawberry jam
- Melt the butter and leave to cool.
- Mix the flour with the custard powder and stir in the milk.
- Add the eggs and mix will before pouring in the butter and giving the batter a last stir.
- Heat your pan until it’s very hot.
- Pour in a ladle-full of the batter (how much depends on the size of your pan and ladle).
- Bake for 1 to 1.5 minutes, until little bubbles appear on the surface.
- Flip the pancakes over and bake them for another minute to 1.5 minutes.
- Pile the bakes pancakes on a plate.
- Eat with the toppings of your choice.