This will make 3-5 large pancakes
One cup flour
One tablespoon sugar
One tablespoon corn syrup (Kyero)
One teaspoon baking powder
¼ teaspoon salt
~3/4 – 1 cup milk, less for thicker batter
- Place the flour, sugar, corn syrup, baking powder, salt and the egg into a pan.
- Use a spoon to blend the egg into the dry ingredients.
- Add ¼ cup of milk and stir until incorporated.
- Repeat adding mild and stirring until batter is the correct thickness. Because a Basque pancake is thin the batter should be thin-similar to syrup.
- Let the batter sit for at least an hour. Overnight is better.
- The pancakes are cooked at approximately 375 degrees (medium high). Warm the griddle and make a small pancake to test the temperature.
- Pour batter onto the cooking surface. Watch as the pancake bubbles. When the edges of the pancake start to look dry flip the pancake over (approximately three minutes). It takes a little practice to determine when to flip the pancake.
- Cook on the other side for about the same amount of time.
Crepe like pancakes can be made with very thin batter and coat the cooking surface with butter.
Fruit (Banana etc) pancakes are best using thicker batter (less milk) and cooking a little longer