Thick pancakes

Name: Thick pancakes
Prep time: 10 min
Cook time: 16 min
Total time: 36 min
Yield: 4
Cuisine: Soudan du Sud
Ingredients: 150 g wheat flour; 250 ml pasteurised whole milk; 1 medium egg, about 50 g without shell; 20 g sugar; 6 g baking powder; 15 g unsalted butter melted and cooled for batter; 10 g unsalted butter for all eight pancakes

🥞 Eight small raised milk-and-egg pancakes, served plain, two per person.

Ingredients

150 g wheat flour
250 ml pasteurised whole milk
1 medium egg, about 50 g without shell
20 g sugar
6 g baking powder
15 g unsalted butter melted and cooled for batter
10 g unsalted butter for all eight pancakes

Preparation

Mix flour, sugar and baking powder. Separately beat egg with milk and 15 g lukewarm melted butter.

Combine wet and dry just until evenly mixed, without prolonged beating. Rest refrigerated 10 minutes.

Warm a clean wide pan over medium-low heat. Share 10 g cooking butter over eight pancakes without unmeasured extra.

Use one eighth batter per pancake, about 10 cm across. Cook two at a time in a wide pan, apart.

Cook first side about 2 minutes until bubbles and set edges, turn and cook other side about 2 minutes until centre fully cooked. Extend gently if needed; never taste raw batter.

Make four batches of two, about 16 minutes cooking. Serve two per person without syrup, honey, fruit, icing sugar or extra butter. A one-pancake pan needs longer.