Mini Dutch Pancakes

Prep time 10 mins, plus 1 hour resting time

Cooking time 20 mins

Makes 60

Equipment:

Tala Performance Non- stick Frying Pan

Tala Dusty Pink Stoneware Mixing Bowl

Tala Originals Dry Cooks Measure 

Tala Balloon Whisk 

Tala Stainless Steel Turner 

Ingredients:

375ml full-fat milk, lukewarm 

25g unsalted butter, melted 

350g plain flour, sifted

75g caster sugar

7g fast-action dried yeast

1 large egg 

1 egg yolk

25g unsalted butter, to grease the pan

To finish

Maple syrup or honey

Icing sugar 

Fresh raspberries 

Fresh strawberries

Method:

1. In a large mixing bowl, add the flour, sugar and yeast and mix. Make a well in the centre.
2. Add the milk, butter, egg and egg yolk. Whisk until well combined. 
3. Cover with a tea towel and leave to rest for 1 hour or until doubled in size.
4. Grease and heat up a frying pan.
5. For each pancake, spoon a big tablespoon of batter onto the pan. You should be able to fit 6 pancakes at a time. Make sure to leave some space between them.
6. Cook until the surface of the pancakes starts to bubble then flip with the help of a spatula and cook for another min.
7. Arrange the pancakes on a serving plate. Dust with some icing sugar. Drizzle with some maple syrup or honey.
8. Serve with fresh strawberries and raspberries.
9. Enjoy!