About this recipe:This recipe for vanilla-infused pancakes is perfect for serving as a dessert with some fresh fruit and cream, or indeed as an indulgent breakfast. It's best if you let batter rest about 2 to 3 hours before making pancakes, to allow the vanilla flavour to really be infused.
200g plain flour
1/2 teaspoon baking powder
1 pinch salt
2 tablespoons vegetable oil
2 teaspoons vanilla sugar
1 teaspoon vanilla extract
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In a bowl combine flour, baking powder and salt. Add eggs and mix well.
Gradually stir in milk, stirring mixture into a smooth paste. Add oil and stir again, then add vanilla sugar and extract and mix well.
Cover and chill for 2 to 3 hours.
To make pancakes:
Heat a 20cm (8 in) non-stick frying pan over medium-high heat. Add a small knob of butter and swirl the pan to coat the bottom.
Using a ladle, pour the pancake batter into the pan, then tilt the pan to spread the mixture out evenly. Aim for approximately 3 tablespoons of batter.
As your pancake sets, you will see small bubbles forming on its surface. Once you notice bubbles, shake the pan to see if the pancake is loose. Once the pancake is loose, and the edges have cooked a bit, you can be sure it is time to flip. This should only take about a minute at the most.
Flip and let the pancake cook on the other side for about 30 seconds; it should cook no more than half as long on this side as it took to cook the first side.