Melt the Stork Bake in a small pan on a low heat.
Crack the eggs into a mixing bowl. Add the sugar and whisk vigorously. Firstly stir the milk into the mixture and then add the melted Stork Bake.
Mix the flour with the baking powder (approx. 10 g). If you prefer thicker pancakes, you can use a bit more flour.
Sift the flour gradually over the mixture and stir well, so there are no lumps in the batter.
Cut the vanilla pod lengthways in two and scrape the seeds from the two halves with the point of your knife. Add the seeds to the mixture and stir once again (alternatively, add 5ml vanilla essence to the mixture).
Let the batter rest for 5 minutes to allow the baking powder to do its thing.
Heat your pancake pan and grease it with a bit of melted Stork Bake (use a brush or half a raw potato on a fork). Make sure the pan is really hot before you make your first pancake. Use an antistick or cast iron pan and donât wash it after youâve finished using it (Wipe it clean with some kitchen paper).
Once your pan is hot enough, you can start frying. Pour a ladle of batter into the pan and move the pan round in circles until the bottom of the pan is entirely covered in batter. Fry the pancake on a moderate heat until the bottom is golden brown. Then flip it upside-down (with a spatula or by throwing it in the air) and fry it on the other side.
Repeat until you've used up all your batter. Grease the pan after each pancake.