Lactose‑Free Pancakes

Ingredients

• 120 ml MinusL milk (3.8%)
• 250 g flour
• 3 eggs
• 250 EL MinusL butter (for the pan)
• 2 EL vanilla sugar
• Salt
• butter fat (for frying)
• 200 g jam (e.g., red currant)
• sugar (for sprinkling)

Instructions

1. 1.

   Whisk the milk with the flour, eggs, butter, vanilla sugar and a pinch of salt until smooth. Let rest for about 20 minutes.

2. 2.

   Preheat the oven to 80°C (160°F) on both top and bottom heat.

3. 3.

   For each pancake, heat 1 tsp butter fat in a pan and ladle a small amount of batter into it. Cook each side for 1–2 minutes until golden brown. Stack finished pancakes and keep warm in the oven. Repeat with remaining batter until all pancakes are done.

4. 4.

   Serve each pancake with a dollop of jam and a sprinkle of sugar.