About this recipe
From the age of 15 to 17, I spent my summer vacations in a tearoom in Blankenberge, working almost seven days a week. Sometimes it was extremely busy as a vacation job, but we were a great team, and the pancakes, waffles, and ice cream sundaes flew off the shelves. This recipe is still based on those pancakes from back then, perhaps the best pancakes ever—although that may be a touch of nostalgia.
by @baking - Feel free to contact me via Instagram or Facebook if you have any questions or comments.
Ingredients
- 1 liter whole milk
- 5 free-range eggs
- 125 g butter for baking
- 685 g flour
- 100 g granulated sugar
- 10 g salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla sugar or a dash of vanilla extract
Preparation
- Separate the egg yolks from the egg whites, and add the egg yolks to the milk.
- Add the flour, sugar, salt, baking powder, and vanilla. Sifting the flour will minimize the chance of lumps in your dough.
- Stir well with your whisk to obtain a nice, smooth dough.
- Melt the butter gently (do not boil), and mix it into the dough.
- Beat the egg whites until stiff and gently fold them into the batter with a spatula to retain as much airiness as possible.
- You can now leave the dough to rest in the refrigerator for 6 to 12 hours, or simply use it straight away if you, the children, or your guests can't wait!
- Light the fire in your Vonken and slide the plancha into the oven so that it can heat up.
You can, of course, use a cast iron pan in the Vonken Mini. You can aim for an oven temperature of around 200°C, but it's best to test it yourself by pouring a little batter onto the greased plate or pan. For pancakes, you will need a hot plate. It is therefore best to use a fat that is more resistant to high temperatures, such as rice or grape seed oil, or even cubes of frying fat. - Enjoy your meal!