| 1 min read
3⁄4 cup all-purpose flour
13⁄4 cup milk of choice
1 tsp vanilla
1⁄4 tsp salt
Whisk flour, eggs, melted butter, vanilla and half of milk together.
Slowly add more milk while whisking, allowing for a smooth batter. The mixture is ready to pour when there are very few small bubbles left.
Heat a non-stick pan over medium heat and spray with oil.
Once pan is heated, pour 1/3 cup pancake mixture* into pan and spread into an even layer on the pan by moving the pan in different angles
Cook for approx. 2-3 minutes or until bottom has a golden-brown color and easily loosens from the pan, then flip and cook for another 1-2 minutes.
For a Paczki pancake, serve with raspberry coulis and optional whipped cream or custard. Dust with confectioner’s sugar.
12 ounce bag of frozen raspberries
3 tbsp sugar
1 tbsp water
Combine raspberries, sugar, water in a saucepan over low-medium heat. Cook and stir until raspberries are syrupy, about 5-8 minutes.
Serve sauce as-is to offer more fiber.
For a coulis, transfer sauce to a blender and blend until smooth. Pour through fine mesh strainer over a bowl, pushing with a spoon to press the liquid through. Discard any remaining seeds.