Griddle Sponges
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 1 hr 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 1 tablespoon sugar, brown
- 225 g flour, type 405
- 1 teaspoon vanilla sugar (bourbon)
- 2 teaspoons, leveled baking powder
- 300 ml milk, possibly less
- 1 pinch (s) salt
- 25 g butter, melted
- 1 tablespoon, leveled clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Mix the flour, baking powder, sugar, vanilla sugar and salt. Add the eggs and whisk, gradually adding the milk. The dough should be thick but not firm. Finally stir in the melted butter.
- Let the dough soak for 20 minutes.
- Melt a small amount of clarified butter in a pan and bake small pancakes (approx. 2 tablespoon batter per pancake) over medium heat. Be careful with the heat, the pancakes will get too dark quickly.
- Tastes great with jam, maple syrup, honey, Nutella and so on - as you wish.
- Tip:
- For children, I like to make mini pancakes out of a teaspoon of batter. They are ideal for small hands and mouths and are always enthusiastically devoured.
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