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Thick and fluffy pancakes, soft in the middle and golden outside. Stack them up and serve with sour cream and fresh berries.
Whisk the flour, baking powder, sugar and salt in a bowl. Make a well and stir in the 300 ml milk, 2 eggs, melted butter and vanilla just until combined into a thick smooth batter, a few small lumps are fine.
Let the batter rest for 10 minutes so the baking powder activates and the pancakes turn out fluffy.
Heat a buttered nonstick pan over medium-low heat. Pour small rounds of batter and cook for 2 to 3 minutes, until bubbles form and pop on top, then flip and cook 1 to 2 minutes more until golden and set.
Stack the pancakes, dust with a little powdered sugar and serve with the sour cream and fresh blueberries and raspberries.
