Foddiefoods

You'll need 2 eggs 2 tbsp granulated sugar 200 ml milk 1 + 1/4 cups all-purpose flour 2 tsp baking powder 2 tsp vanilla powder To cook; Oil 1 cup = 240 ml Here's how 1- Whisk together 2 eggs and 2 tablespoons of granulated sugar. 2- Add 200 ml of milk, 1 + 1/4 cup of all-purpose flour, 2 tsp of baking powder and 2 tsp vanilla powder. Beat until you have a smooth batter. 3- Heat a lightly oiled non-stick frying pan over a medium heat. 4- Gently pour about 1 tbsp of batter onto the hot pan. 5- Wait until the bubbles form on the surface and once they start popping, flip the pancake over and cook until both sides are golden. 6- Repeat until all the batter is used up. 7- Once both sides are golden, transfer to a serving plate! 8- Enjoy!!

(Ingredients) 450g (2 cups) of heavy cream/whipping cream 200g (1 cup) of chocolate chips 30g (2 tablespoons) of unsalted butter 200g (1 cup) of chocolate chips

You can check the ingredients below the video (click). You can see more below the video. Have you ever ruined your soufflé pancakes? But don't worry. The taste is the same. >Materials - 2 eggs (yolk 40g, white 70g) - 40g cake flour - 25g milk - 40g sugar - 1g vanilla extract - a little cooking oil g = grams >Tips - When making soufflé pancakes, it was important to control the egg white meringue and the heat. - If the meringue mixture is too thin, place it in the first pan, close the lid, cook it, and then place it on top of the first batter after 2 minutes. Then close the lid and cook for the remaining 3 minutes, then flip. - Make sure to preheat the stove and cook it on low heat. - The cooking oil applied to the pan should be applied in a way that the surface of the pancake browns, as if the pancake were clean.