When measuring, I always use a medium-sized cup with a capacity of 250 ml. Separate the eggs. Place the egg yolks and whites in 2 separate bowls. Now add a pinch of salt to the egg white and beat the egg white until creamy. Then pour in the sugar and vanilla sugar and beat the egg white until stiff. Place the bowl with the egg whites in the refrigerator.
Now whip the egg yolks until creamy. Then add the milk and then the flour. Stir the egg yolk batter well. Now add the egg whites to the egg yolk and carefully fold in with a whisk. Finally stir in the melted butter!
Now heat a little oil in the pan (not too much, since you already have butter in the dough) and put a ladle of dough in the pan. Always check after a short time how brown the lower half of the pancake is, then turn when the desired brown is achieved.
You can serve the pancakes with e.g., yogurt, berries, jam, Nutella, quark, honey or cinnamon and sugar.
This recipe is from my grandma and is already a tradition in our family!
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