Pancakes with cream and jam, outdoor cooking at its best.

During the spring, we invite all of you who love outdoor cooking to movies. We cook everything from tacos on the hob to salmon in the smoker oven, and together with the recipes, we advise how Muurikka's products are used in the best way. Come out and eat!
In this episode, we make pancakes with cream and jam. Outdoor cooking at its best, everyone can cook, and everything tastes good outdoors.
Subscribe now so you don't miss any movies.
Pancakes with cream and jam
Serves 4
2 eggs
400 ml plain flour
800 ml milk
Liquid butter
Topping
200 ml whipped cream
Blueberries
Raspberries
Icing sugar
Lemon balm
While indoors, whisk eggs, wheat flour and half of the milk. Once smooth, add the rest of the milk and salt. Pour in a thermos or bottle and bring it out.
Light the hob and brush the universal pan with liquid butter. Pour a thin layer of batter into each mould. Turn the pancakes over when the underside is golden brown. The pancakes are done when both sides are golden brown.
Serve the pancakes topped with cream, berries, icing sugar and lemon balm.
Products used: PRO 58 Hob Set with Universal Pan, 34 cm Slanted Spatula, Basting Brush, Thermos, Cutting Board, Trivet.