Vanilla pudding pancakes: A twist on a breakfast classic

Pancakes are featured in many of the world's cuisines. Consider classic American pancakes or French crêpes. The number of possible toppings for this dish is endless. Sweet pancakes have many fans, which is not surprising, as they sometimes taste almost like a dessert. Following this line of thought, I thought it would be worthwhile to add pudding powder to the batter to enhance its sweetness.

I add vanilla pudding to the pancake batter, but other flavours work too. The batter will be quite thin, but that's how it's supposed to be. I don't need to remind you that the first pancake is a test – it will most likely be imperfect. However, from it, we can adjust the heat or cooking time. Maple syrup pairs excellently with these pancakes, but you can also opt for completely different toppings. If you want to go wild, prepare a mascarpone cream. Pancakes with such a filling become a full-fledged dessert.

Ingredients:

                          
• 1 packet of vanilla pudding powder (60 g),
• 2 tablespoons of sugar,
• 3 eggs,
• 100 g of wheat flour,
• 200 ml of milk,
• 200 ml of sparkling water,
• 2 tablespoons of vegetable oil.

Preparation:

                      
1. In a large bowl, beat the eggs with the sugar until the mixture becomes fluffy.
2. Sift the pudding powder and flour into the bowl, then gently mix to avoid lumps.
3. Gradually pour in the milk and sparkling water, continuously stirring until the batter reaches a smooth consistency.
4. Finally, add 2 tablespoons of oil and mix again.
5. Heat a frying pan with a little oil over medium heat. Pour small portions of the batter, spreading them evenly over the surface of the pan. Fry the pancakes on both sides until golden brown.
6. Serve the ready pancakes with your favourite jam, fresh fruit, maple syrup, or nuts.