You can add 50 g of NuCrema or NuCrema Double to the batter.
100 g eggs
30 g sugar
200 g milk
150 g self-rising flour
4 g baking powder
1 capsule or sachet of vanillin
40 g melted butter
Mix the eggs with the sugar, then add the milk and melted butter and, finally, all solid ingredients after sifting.
Let the batter sit for 10 minutes.
Difficulty level: Easy
Heat a frying pan over medium heat and add a small amount of butter. Add 2-3 tablespoons of batter and cook. When one side is done (you can tell by the popped bubbles that will appear), flip the pancake over so it cooks on the other side as well. Reduce the heat if it’s too high.
Difficulty level: Hard
Heat a frying pan over medium heat and add a small amount of butter. Place a small crumpet ring and fill it just under half full with pancake batter, wait for 1 minute, then add a teaspoon of NuCrema in the centre and fill the crumpet ring to the top with pancake batter. Pour a tablespoon of water into the pan and cover the pan with a lid to steam the dough. After 2 minutes, open the lid and check if the dough has set enough (not wet) to flip the pancake. Once it’s done on both sides, carefully remove the crumpet ring with a towel to avoid burning and, using a small knife, remove the pancake.
Serving suggestion:
Spread a tablespoon of NuCrema on top of each pancake layer and add cut banana slices and crushed biscuits of your choice. Top the last pancake with whipped cream and grated chocolate.
Pastry Chef Zissis Goudas
You can add 50 g of NuCrema or NuCrema Double to the batter.
