Ingredients
- 250g (8.8oz) white flour
- 2 eggs, around 100g (3.5oz)
- 10g (0.35oz) vanilla paste or vanilla essence
- 50g (1.75oz) honey or maple syrup
- 90g (3.2oz) melted butter
- 350g (12.3oz) milk
- 4g (0.14oz) salt
- 5g (0.17oz) instant dry yeast or 6g (0.2oz) active dry yeast or 15g (0.5oz) fresh yeast
Instructions
In a large bowl combine the milk, yeast, salt, eggs, vanilla, melted butter, and honey. Mix until well combined. Add the flour and mix until smooth.
Cover and ferment for 1 hour. *I used room temperature ingredients at around 24C (75F). If your kitchen is a lot cooler or warmer, then you can adjust the milk temperature up or down by a few degrees. The batter should rise very slightly during the initial proof.
Refrigerate for up to 24 hours, but ideally for 12 – 16 hours. Your bowl must be large enough or else you will be scraping batter out the fridge. I used a 3L (3.2qt) bowl and it was just large enough. The batter should be supper bubbly and wobbly the following day.
Cook the pancakes in a non-stick pan with a little bit of oil. You can make them larger or smaller to your liking. Two minutes per side should do it.
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