Pancakes
Thick buttermilk pancakes, best enjoyed warm with syrup and fresh fruit. You can also leave out the sugar and vanilla and replace half of the wheat flour with whole wheat flour. This gives you a soft, homemade savoury pancake that’s also great for lunch, dinner or packed lunches.
Pancakes
Sådan gør du
Whisk the eggs together with the sugar, lemon zest, vanilla seeds and salt. Mix the baking soda and baking powder with the flour, then sift into the egg mixture. Melt the butter and stir it into the batter, then gradually stir in the buttermilk and milk.
Leave the batter to rest in the fridge for 3–4 hours.
Cook the pancakes in a blini pan or small frying pan for 1–2 minutes on each side, until golden. There is already butter in the batter, but you can add a little extra butter to the pan when cooking. You can also make the pancakes in advance and reheat them when ready to serve.
Enjoy the pancakes as they are, or serve with syrup, sugar or berries.