Pancakes

Method

1. Combine 155g flour, 40g sugar, 1 tsp baking powder, and a pinch of salt in a blender cup or a bowl.
2. Add 1 egg and 190ml milk. Stir briefly with a spatula to prevent flour from splattering.
3. Blend with an immersion blender (or a regular blender) until you get a smooth, creamy batter without lumps.
4. Place the batter in the refrigerator to rest for 1 hour.
5. After resting, stir the batter again with a spoon or spatula for a few seconds.
6. Melt a knob of butter in a pan over medium-low heat. Pour off the excess melted butter into a bowl and set aside. Use a paper towel dipped in the reserved butter to lightly grease the pan before cooking each pancake.
7. Pour the desired amount of batter into the hot pan. Cook until bubbles appear on the surface, then flip the pancake. Flip a couple more times to ensure even cooking and a golden colour.
8. Serve immediately with your choice of toppings: maple syrup, Nutella, jam, honey, fresh berries, or simply as they are.