- 2 cups Flour (plain)
- 2 tbsp Baking Powder
- 2 cups Milkwarm
- 80gr Buttermelted
- 2 Eggs (yolk)small
- 2 Egg (whites)
- 1 scoop Carte d'Or Light VanillaIce cream to serve
- 1/2 cup Brown Sugar
Forget about thin, light pancakes for a second – enter oversized, fluffy and a little dramatic pancakes. This seems to be the new trend among foodies and we had to try it out. What’s better than warm pancakes? A dollop of ice cream, of course!
Heat a medium pan on low to medium heat. If you have these cylinders, I would suggest you used them (after buttering them well), otherwise you can simply pour 1 ½ cups of pancake batter into the pan and cook until golden brown. To check if they’re cooked through, insert a toothpick into the centre and make sure it comes out clean, after around 15 minutes. Serve the pancakes warm with a scoop of Carte D’Or Light Vanilla.
More Recipes: White Chocolate Strawberry Ice Cream Cake