300 g of flour

90 g of sugar

30 g of butter

30 cl of milk

3 eggs

1 sachet of vanilla sugar

1 pinch of salt or fine salt

½ sachet of baking powder

In a bowl, put the flour, sugar, vanilla sugar, salt and yeast and make a well.

Separate whites from yellows.

Beat the egg to egg whites.

Melt the butter.

Add 30 cl of milk very gradually to the dry ingredients, as well as the egg yolks and whisk to avoid lumps.

Gently fold in the whipped egg whites.

Cool in the fridge for about 30 minutes.

Heat and grease a frying pan with a little butter using a paper towel.

Place a small ladle of batter in the pan. As soon as a multitude of small bubbles appear on the surface, you can turn the pancake over and continue cooking.