250g plain flour
1 tbsp sugar
1 tsp bicarbonate of soda
0,5l whole milk
1/2 tsp salt
Start by mixing all the dry ingredients together and dig a hole in the middle.
Melt the butter in a bowl and add the eggs. Mix them all together and pour in the dry mixture. Whisk energetically and add the milk progressively. Finish with a teaspoon of vanilla extract for the flavour. Mix well.
Let your pancake mixture at room temperature for 30-45 minutes.
Lightly grease your pan with sunflower oiland pour a ladle of mixture. When you see that the bottom is cooked flip it over. Be careful! If you can see bubbles all over your pancake before flipping upside down it means you won’t have two smooth sides (like shown on the picture).