30 min (but should raise overnight in the fridge)
125g wheat flour
25 g Agrain® 04 maskflour Whisky
1 tsp sugar
1 teaspoon salt
2 large eggs
30g butter to fry
Sieve both flours together and add the sugar and salt.
Add the milk bit by bit and whisk the dough well through.
Then add the eggs and whisk well together.
Heat a small or medium sized pan on high heat. When the pan is hot then 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 then 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.