Pancake time

I love brunch! It's the permission to eat for hours, chat with family and friends and have a little drink on side... or two. While most people think about eggs, I am more the sweet fan. French toast, waffles, apple pie, muffins... delicious. Last weekend I gave me a treat, had a girly day and of coursed started with a girly breakfast: mimosa and pancakes.

I really became a fan of pancakes. Not the American ones where it is more like a full cake and sharable dish for the whole table. The German ones are closer to the French Crepes which is fun, because first of all you can eat several of them and second each can have a different topping. Yummy!

Here is the basic recipe for the pancake. Result is five medium sized ones. Just double the measurements if you need more. Eat them while they are still warm. Once they are cold, they become heavy and gummy.

Ingredients

100g Flour

2 Eggs

125ml Milk

A solid shot Mineral Water

Pinch of Salt

Butter

1. Mix the flour, eggs and milk to a smooth dough till small bubbles come up. Let the mix rest for a few minutes.

2. Add the mineral water. It makes the dough a bit more fluffy. The final one should not be liquid, but not a colored water, still slightly creamy.

3. Heat up a pan with butter. A teaspoon or even less is absolutely enough. This should ensure that the pancakes don't clue on the pan afterwards.

4. Put one scoop of dough in the pan (medium heat otherwise it will get black faster as you realize) and distribute the dough on the whole bottom of the pan.

5. Let it bake for a few minutes. You will recognize when the dough on the top becomes solid. That's the moment to turn the pancake and also bake one to two minutes on the other side.

Now it's time for the play part. My favorite is the combination with sugar and cinnamon. Classic! But in summer it is also a nice dish with a light fruit salad, perhaps some mint on top. If you do both at the same time, ensure the fruit salad is a bit sour. Kiwi or orange give it a fancy sweet-and-sour kick. Another version to keep it fruity is to top the pancake with a jam. I found this one for a peach-amaretto version. Awesome! As much as I am a chocolate lover, it often seems too heavy with this artificial dark sauce. To avoid that and still go with your brown sugar drug, how about ice cream? Or if you like it more elegant use chocolate mousse and a pinch of coconut. Damn, is that addictive.

Making pancakes just needs a few minutes. Enough time left to eat and find your perfect topping. Enjoy your next brunch!