You'll need:
4 eggs
240 ml / 1 cup milk
4 tbsp sugar
8 tbsp flour
Aniseed to taste
3-4 tsp. butter
Divide the eggs.
Whisk egg whites with 1 tbsp. sugar until stiff
Beat egg yokes and 3 tbsp.l sugar until creamy and white.
Carefully fold in flour, milk and egg whites.
Add Aniseed. I usually use at least 1 tsp., but I really love this flavour.
You may want to use only a little to begin with and add more if you enjoy the taste.
In a pan melt 1 tsp. butter.
Pour in batter approximately 2 cm / 1 inch high.
Bake over medium heat for approx. 5 minutes, until it's starting to set and the bottom is slightly brown.
Flip over and bake for another 2 minutes until slightly brown again.
Using two forks (careful if you use a coated pan) tear the pancake into bite size bits.
Repeat with the remaining batter (depending on the size of the pan you'll get 3 or 4 pancakes).
Serve sprinkled with powdered sugar and a side of apple sauce.
Enjoy,
Sasha
