Vanilla twist: Enhancing pancakes with pudding magic

Pancakes feature in many of the world's cuisines. Consider classic American pancakes or French crêpes; this dish has endless variety of possible toppings. Sweet pancakes have numerous fans, which is unsurprising, as they can sometimes taste almost like a dessert. With this in mind, I decided it was worthwhile to incorporate pudding powder into the batter to enhance its sweetness.

I add vanilla pudding to the pancake batter, but other flavours also work. The batter will be quite thin, but that's intentional. I don't need to remind you that the first pancake is a test – it will likely be imperfect, but it allows us to adjust the heat or cooking time as needed. Maple syrup complements these pancakes brilliantly, although you might also choose entirely different toppings. For a touch of indulgence, prepare a mascarpone cream. Pancakes with such a filling transform into a full-fledged dessert.

Ingredients:

                          
• 1 packet of vanilla pudding powder (2 oz),
• 2 tablespoons of sugar,
• 3 eggs,
• 3.5 oz of wheat flour,
• 7 fl oz of milk,
• 7 fl oz of sparkling water,
• 2 tablespoons of vegetable oil.

Preparation:

1. In a large bowl, beat the eggs with the sugar until the mixture becomes fluffy.
2. Sift the pudding powder and flour into the bowl, then gently mix to avoid lumps.
3. Gradually pour in the milk and sparkling water, continuously stirring until the batter reaches a smooth consistency.
4. Finally, add 2 tablespoons of oil and mix again.
5. Heat a frying pan with a little oil over medium heat. Pour small portions of the batter, spreading them evenly over the pan's surface. Fry the pancakes on both sides until golden brown.
6. Serve the pancakes with your favourite jam, fresh fruit, maple syrup or nuts.