(For 10/12 pancakes)
150ml 2% milk
1 bag of vanilla sugar (or 1 teaspoon of vanilla extract)
1 teaspoon of baking powder
2 tablespoons of sugar
1 pinch of salt
Butter or oil (sunflower oil preferably) for cooking
2 to 3 small teaspoons of 'Matcha-Yuzu' (that is to say aroung 5/6g)
1. In a large bowl, mix the dried ingredients together: flour, baking powder, sugar, 1 pinch of salt and one bag of vanilla sugar*. Once there are well blended, add the 2 teaspoons of Matcha-yuzu and mix well.
2. In another bowl, mix the 2 eggs together with the milk (*infused or blended with the vanilla extract if this is the chosen option), then add this blend to the dried ingredients blend while stirring, in order to get the texture of a very thick crepe pastry, slightly green. Leave it to rest for 15 to 30 minutes.
3. Little + : then whip the egg-whites to a light mousse and add them delicately to the mix (perfect to have even spongier pancakes).
4. Cook the pancakes in a hot greased frying pan, 1 minute for each side...
To be sure the cooking is right: The edge must be brown and little "bubbles" must form on the top, it is then the perfect moment to turn the pancake over!