INGREDIENTS
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
EXECUTION
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.
Tip:
You can make gingerbread pancakes by adding cinnamon, ginger and clove powder.