Pancake Batter Recipe

breakfast · ⏱ 15 min · 4 portions · 40.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

500 ml milk 2 pieces egg 250 g flour 4.93 ml salt olive oil to taste sunflower oil to taste 29.57 ml syrup butter to taste whisk milk, eggs, salt, and neutral oil sift in flour and whisk until smooth batter optionally whisk in syrup heat pan and melt butter ladle batter and cook first side until golden flip pancake and cook second side until brown stack pancakes and keep warm on a plate pancakes syrup butter