30 min (but should rise overnight in the fridge)
125 g wheat flour
25 g Agrain® 04 Whisky Super Grain Flour
450 ml milk
1 tsp sugar
1 teaspoon salt
2 large eggs
30 g butter for frying
Sieve both flours together and add the sugar and salt.
Add the milk bit by bit and whisk the dough well.
Then add the eggs and whisk well together.
Heat a small or medium sized pan on high heat. When the pan is hot add a little bit of butter and let it melt, use enough butter for it to cover the entire pan. Then add a thin layer of dough to the pan. When the pancake turns golden you turn it, either with your fingers or with a spatula.
You can add lemon zest, cardamom or vanilla to the pancake batter if you want more flavor.