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This recipe is war-hardened. Yields: Approximately 5 6 in/6cm pancakes (Serves 2–3) Ingredient | Measurement All-purpose flour (type 00 flower works well) | 210 g (1 ½ cups) Sugar | 50 g (¼ cup) Baking soda/backnatron | 5–10 g (2 tsp) Butter | 55 g (¼ cup), plus extra for the pan Vanilla sugar (preferably) or extract | 5–10 g (2 tsp) Large eggs | 2 Whole milk | 245 g / 240 ml (1 cup) Fresh berries | As desired (blueberries, raspberries, blackberries) Instructions Prep: Preheat your frying pan over medium heat. Grease the surface lightly with butter or oil. Combine: In a bowl, whisk together the flour, sugar, and baking soda. In a separate container, whisk the eggs, milk, melted butter, and vanilla. Gently stir the wet ingredients into the dry until just combined. Cook: Ladle one soup ladle of batter into the hot pan. Add Berries: Drop a few fresh berries onto the top of the cooking pancake. Flip: Cook until bubbles have popped and stopped forming, then flip. Adjust heat if necessary: If the pancake is slightly burnt, reduce the heat. Cook until golden brown. |