Eggs – 2 no (Lightly beaten)
Sugar – 1 tbsp
Vanilla extract – few drops
Saucery Cranberry Walnut – 2 tbsp
Refined Flour – ½ cup
Baking powder – ½ tsp
Salt – 5g
Butter – 1 tbsp
- Beat the eggs along with sugar, vanilla essence and Saucery Cranberry Walnut until light and fluffy.
- Add the refined flour, baking powder and salt to this mixture and gently mix it in until the batter is smooth. Rest the batter for 30 mins.
- In a pan, add the butter and pour the batter into the pan. Cook both sides until slightly golden brown. Repeat the steps until the batter is over. Serve hot with pancake syrup and whipped cream.