👨‍🍳 作り方

1. 1

   In a large bowl, whisk together the flour and salt.

   💡 プロのコツ: Sifting the flour can result in a smoother batter.
2. 2

   Make a well in the center of the flour mixture and crack in the eggs. Gradually whisk the eggs into the flour, starting from the center and working outwards.

   💡 プロのコツ: This helps prevent lumps.
3. 3

   Slowly pour in the milk while whisking continuously until you have a smooth, thin batter, similar in consistency to heavy cream.

   ⏱️ 2 minutes
4. 4

   Heat a lightly greased non-stick frying pan or griddle over medium heat. Pour about 1/2 cup of batter into the hot pan, tilting the pan to spread the batter evenly into a thin circle.

   💡 プロのコツ: A well-seasoned cast-iron skillet also works wonderfully.
5. 5

   Cook for 2-3 minutes until the edges start to lift and the underside is golden brown. Flip the pancake and cook the other side for another 1-2 minutes until golden.

   ⏱️ 3 minutes

   💡 プロのコツ: Use a thin spatula for easy flipping.
6. 6

   Slide the cooked pancake onto a plate. Repeat with the remaining batter, greasing the pan as needed.

   💡 プロのコツ: Keep cooked pancakes warm in a low oven while you finish the batch.
7. 7

   Serve the sweet pannenkoeken warm, dusted with powdered sugar, drizzled with syrup, or topped with fresh fruit as desired.

   💡 プロのコツ: Experiment with toppings like jam, chocolate spread, or whipped cream.