* Ingredients:

° 170 g of flour

° 50 g of sugar

° 1 packet of baking powder

° 1 pinch of salt

° 1 egg

° 1 teaspoon of liquid vanilla extract

° 190 ml of milk

° 30 g of melted butter

* Instructions :

In a bowl, mix the beechnuts, sugar, yeast and salt then form a well in the middle.

In a bowl, beat the egg. Add the liquid vanilla extract, the milk and then the melted butter. Beat vigorously so that the hot butter does not cook the egg.

Pour half of this mixture into the bowl containing the flour. Stir gently with a large spoon until the flour is wet. Add the remainder of liquid ingredients & combine even until the flour is incorporated. Be careful not to over mix! The mixture should be lumpy. Let the dough rest for 15 minutes.

In a hot (medium / low heat) and oiled pan, pour a ladle (not too full) of the dough. Cook until the first bubbles appear on the surface (1 to 2 minutes). Flip the pancake and cook, 1 to 2 minutes, until the sides of the pancakes are no longer runny / mushy.

Serve the pancakes warm, with a dab of butter on top and drizzled with maple syrup.

ENJOY !!