| 200 g | flour |
| 2 tsp | baking powder |
| ¼ tsp | baking soda |
| 2 | eggs |
| 45 g | sugar |
| ½ tsp | vanilla sugar |
| 125 ml | buttermilk |
| ¼ tsp | salt |
| 2 tbsp | rapeseed oil |
| butter for frying and greasing | |
| maple syrup for serving | |
| berries for serving |
Add flour, baking powder, and baking soda to a bowl. Whisk to combine and set aside. Add eggs, sugar, vanilla sugar, salt, and buttermilk to a separate bowl. Using a hand mixer, beat until combined. Whisk in flour mixture and oil until a smooth batter forms.
Melt butter in a large frying pan over medium heat. Grease cake rings with some butter and place in the frying pan. Fill rings two-thirds of the way up with the pancake batter. Fry pancake in the dessert ring for approx. 4 min. then flip with the ring and fry on the other side for approx. 2 min. more.
Carefully remove the pancake from the dessert ring and serve with maple syrup and fresh berries. Enjoy!
Made with 
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