Follow these steps for perfect results
milk
whole wheat cake flour
egg
baking powder
salt
vanilla sugar
sugar
canola oil
for frying
In a bowl, mix together the milk, egg, and whole wheat cake flour.
Continue mixing while adding the remaining ingredients: baking powder, salt, vanilla sugar, and sugar.
Heat canola oil in a frying pan over medium heat.
Pour batter onto the hot frying pan.
Fry until bubbles appear on the surface of the pancakes.
Flip the pancakes and cook for about a minute, until lightly browned.
Serve immediately.
Expert advice for the best results
For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
Serve with your favorite toppings like fresh fruit, syrup, or whipped cream.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack the pancakes on a plate and top with your favorite toppings.
Serve with maple syrup and fresh berries.
Serve with whipped cream and chocolate chips.
A classic breakfast pairing.
Provides a refreshing contrast.
Discover the story behind this recipe
A staple breakfast food.
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