It’s pancake o’clock!
I think I could get my family out of bed at any hour by whispering “waffle pancakes and Nutella for breakfast”. It used to be the Sunday Pancake Day. Now we make them at least once a week, no matter what day it is.
This time I was smirking to myself – having all kinds of condiments to everyone’s taste and I do mean – all kinds! Like Nutella, maple syrup, home made pear and cranberry jam and yet… “Awesome! Have we got any sweetened condensed milk?”… I swear they would have topped Nutella with it!
Anyways – you get the picture. Pleasing this crowd is ticked off with pancakes themselves, yet surprising them with something takes a bit of thought.
This time the little small twist – coconut shavings and fresh thyme!
- 2 eggs
- 1 table spoon sugar
- 1/2 teaspoon vanilla sugar
- 1/2 teaspoon baking powder
- ~10-12 table spoons flour
- 1-2 glasses milk
- 2-3 tablespoons coconut shavings
- 1 tablespoon chopped fresh thyme
Now the measurements are approximate. I always count 1 egg/2 people and take the rest from there.
Beat the egg, add sugar, vanilla and baking powder. Pour 1/2 glass of milk and start adding flour. Making the batter thick in the beginning helps ensure no flour lumps are formed. Once all flour is added, pour more milk and keep mixing until you get the desired consistency. I like it runny yet a bit thicker.
Add coconut shavings and thyme, mix until incorporated et voila – the batter it ready for the skillet/waffle pan.