Pancakes

2 tbsp. crushed Butter or 2 tbsp. salad oil

Mix the egg with a whisk, gradually add the other ingredients in the above order and whisk until smooth. Lightly grease frying pan and heat (water drop test) Pour batter into the frying pan with a large spoon or possibly from a pot (pancakes about 10-15 cm ø) and bake until light brown. When they have risen and are covered with bubbles, turn to the other side, definitely before the bubbles burst. Original recipe: on each of the finished pancakes, place a small knob of butter and 1 tbsp Maple Syrup mold, layering 4 to 6 pancakes.

Variations on the theme: * Apple pancakes: halve mass of buttermilk and add 125 ml of apple sauce.

* Blueberry pancakes: Fold in additional 100g blueberries/blueberries.

* Buckwheat Pancakes: Reduce flour to about 95g, add about 95g buckwheat flour.

* Cheese Pancakes: Omit sugar and fold in about 150g of ger. Fold in cheese.

* Ham Pancakes: omit sugar and fold in about 100g of cooked ham cut into strips.

* Nut Pancakes: fold in 100g of chopped nuts.

Preparation 50 min.

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