1. Mix all ingredients into a smooth batter. Use a food processor or hand mixer for best results. Cover the bowl and let the batter rest in the fridge for 15 to 30 minutes.
2. Stir the batter briefly while heating the fat in the pan. Pour batter into the hot pan spoonful by spoonful. Cook the underside until firm and golden brown, then carefully flip the pancake and cook the second side until golden brown.
3. Keep the finished pancakes warm in the hot oven (approx. 100 degrees top and bottom heat or 80 degrees convection) until you have used up all the batter.
4. Enjoy the pancakes either sweet or try the savory version.
Nutrition per serving
kcal: 577
Protein: 22 g · Fett/Fat: 18 g · Carbs: 80 g
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