Traditionally these are sprinkled with sugar, rolled up and served like that. Alternatively spread a thin layer of rhubarb jam on each pancake and a generous dollop of whipped cream. Fold in half twice.
25 gr butter
1 1/4 cup flour
1/2 tsp baking powder
1-2 tbsp sugar
1/4 tsp salt
1-2 eggs
400-500 ml milk
1/4 tsp vanilla extract
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Melt the butter and set aside to cool down a bit. Sieve the dry ingredients in a bowl.
Add half of the milk and whisk together by hand until there are no lumps.
Add the eggs along with the rest of the milk and vanilla extract. Mix in the butter.
Bake very thin pancakes over medium-high heat on a pancake pan or a flat pan. A traditional pancake pan is around 20 cm in diameter or just under 8 inches to give you an idea of the size the pancakes should be.
