INGREDIENTS

• 4 Eggs
• 4 tablespoons Sugar
• 400 ml Milk
• 2 pinches of Salt
• 400g Flour (buckwheat)
• 2 teaspoons Baking Powder
• 2 tablespoons Vanilla Sugar
• Vegetable Oil (for frying / browning)

METHOD (for 8 - 10 pieces)

1. Beat the eggs with the sugar until creamy.
    Mix in the milk
    Add the salt, flour, baking powder and vanilla sugar and knead thoroughly until a smooth liquid dough is formed
2. Brush a coated frying pan with oil and heat on a medium heat.
    Add a dollop of dough with a ladle and bake.
    As soon as bubbles do not form on the surface, turn the pancake with a spatula and also bake it golden-brown from the other side.
3. Since these pancakes are smaller than classic pancakes, you can also prepare 2 - 3 pieces in a correspondingly large pan at the same time.
4. Put ready-baked pancakes from the pan onto a flat plate and keep warm.
    When all pancakes are ready, serve immediately.
    Serve with fresh whipped cream, powdered sugar, maple syrup, chocolate cream or fruits of the season.

Warning - for savoury pancakes, leave out the sugar and vanilla sugar!