European style pancakes are prepared without baking powder. Therefore they are thinner than the typical American pancake (but not as thin as the French crêpe). You can prepare the basic batter or add honey, maple syrup or agave nectar if you prefer a sweeter pancake.
Time: about 15 minutes
3 cups fine spelt flour or all-purpose flour
3 egg yolks
2 cups water
2/3 cups heavy cream
butter (to grease the frying pan)
1 pinch of salt
Honey, maple syrup, or agave nectar to the batter to taste if you desire a sweet pancake; use honey, maple syrup, or agave nectar also as topping
1.In a large bowl whisk together egg yolks, water, and heavy cream.
2. In a separate bowl whisk together flour and salt. Make a well in the center of the dry ingredients.
3. Pour in the egg-cream mixture and stir with an egg beater until combined. The batter should be smooth and liquid.
4. Heat a lightly buttered frying pan over medium heat.
5. Scoop the batter in the frying pan using approximately 1/4 cup for each pancake. Quickly spread the batter into an even round. Brown on both sides and serve hot. You can prepare a stack in advance.
6. Eat topped with honey, maple syrup, or agave nectar.
Add 3 teaspoons of baking powder to the flour for an American style pancake. Baking powder belongs to the carbohydrate food group but should be avoided in the FCD.