For the pancake batter

240 g soft flour

6 g baking powder

3 g baking soda

45 g of sugar

6 g of salt

85 g egg

375 g ZOIS milk 3.7% OLYMPOS

25 g OLYMPOS butter, melted

butter for the pan




For the pancake batter

In a bowl, sift the flour, the baking powder and the baking soda. Add the salt and sugar and mix.

In another bowl, whisk the milk and the eggs with a hand whisk until combined.

Add the milk mixture to the bowl with the flour mixture and whisk with a hand whisk until well combined and no lumps are present.


Add the melted OLYMPOS butter and whisk. Pass the mixture through a chinois or a fine sieve and refrigerate it for about 4 hours.


Heat a pan over medium-high heat. Add some butter and spoon in some of the mixture. Cook for 2-3 minutes on each side until they get a nice, golden brown colour.



You can make gingerbread pancakes by adding cinnamon, ginger and clove powder.