Pancakes (Cake Bread)

Ingredients

• 250 g All‑purpose flour (Sift if possible)
• 10 g Baking powder (About 2 teaspoons)
• 30 g White sugar (2 tablespoons)
• 8 g Vanilla sugar (1 packet)
• 1 pinch Salt
• 300 ml Whole milk (Room temperature)
• 2 Eggs (Separate whites from yolks)
• 60 ml Maple syrup (For serving)
• 30 g Apricot jam (Optional, for topping)

Instructions

1. Prepare the dry ingredients

   Pour the flour, baking powder, white sugar, vanilla sugar and salt into the glass bowl. Gently mix with the whisk until homogeneous.

   Time: PT5M

2. Create a well and add the egg yolk

   Make a well in the center of the dry mixture, place the egg yolk in it, add a small portion of the milk and gently mix, incorporating the flour gradually until you obtain a smooth batter without lumps.

   Time: PT5M

3. Whip the egg whites

   Separate the whites from the yolks. Whisk the egg whites until stiff, glossy peaks form.

   Time: PT5M

4. Fold the whites into the batter

   Using the spatula, fold the whipped whites into the batter with a quick lifting motion to avoid deflating them.

   Time: PT5M

5. Rest the batter

   Let the batter rest at room temperature for 30 minutes. It will rise slightly.

   Time: PT30M

6. Cooking the pancakes

   Heat the non‑stick skillet over medium‑high heat (about 180°C). Pour a small ladle of batter, let it brown for 1‑2 minutes, flip when bubbles appear on the surface, cook another 1 minute. Repeat until the batter is used up.

   Time: PT8M

   Temperature: feu moyen (≈180°C)

7. Serving

   Stack the pancakes on a plate, drizzle generously with maple syrup and/or add apricot jam. Serve immediately, warm.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g