Pancakes
Allergens
Milk ingredients
Egg
Gluten
Soya
For
Persons
40
g
Butter
2
Egg/s
250
g
Flour
3
tsp
Baking powder
4
tbsp
Sugar
2
A pinch of salt
3
dl
Soya drink
Oil for frying
1
tbsp
Pear syrup, for drizzling
Melt the butter in a frying pan and leave it to cool.
Whisk the eggs in a bowl.
In another bowl, mix the flour with the baking powder, sugar and salt.
Add the soya drink, the melted butter and the whisked eggs to the flour mixture and stir everything together to form a smooth batter.
Heat a little oil in a non-stick frying pan. For each pancake, spoon 1 tablespoon of batter into the pan and fry on both sides until golden brown.
Drizzle the finished pancakes with pear syrup and serve warm.
Whisk the eggs in a bowl.
In another bowl, mix the flour with the baking powder, sugar and salt.
Add the soya drink, the melted butter and the whisked eggs to the flour mixture and stir everything together to form a smooth batter.
Heat a little oil in a non-stick frying pan. For each pancake, spoon 1 tablespoon of batter into the pan and fry on both sides until golden brown.
Drizzle the finished pancakes with pear syrup and serve warm.
Tips
If the pancakes are not being served straight away, keep them warm in the oven at 65 degrees.
Fruit, yoghurt or quark go wonderfully well with pancakes.
For fruit pancakes, add berries or finely diced apples to the batter at the end and cook the pancakes as described.
Instead of pear juice, you can also use honey, maple syrup or icing sugar to sweeten them.
Fruit, yoghurt or quark go wonderfully well with pancakes.
For fruit pancakes, add berries or finely diced apples to the batter at the end and cook the pancakes as described.
Instead of pear juice, you can also use honey, maple syrup or icing sugar to sweeten them.
Nutrients per portion 459kcal
CO₂ equivalent per portion 275g