• Sift the flour with the baking powder, then add the salt and sugar. Stir to combine.
• Melt the butter and let it cool slightly.
• In a separate bowl, whisk together the fermented milk, eggs, and vanilla extract.
• Make a well in the center of the dry ingredients, then pour in the liquid mixture along with the melted butter.
• Gently mix with a spoon or spatula, do not whisk. The batter doesn't need to be completely smooth; it should remain thick with a few lumps.
• Heat a frying pan over medium heat, then lightly grease it with a little butter using a brush.
• Pour a small ladleful of batter into the center of the pan. You can also use an ice cream scoop for more precise portions.
• The batter will spread slightly. Gently smooth the surface with the back of the spoon, keeping a nice round shape.
• Flip the pancake as soon as small bubbles form on the surface and the edges begin to dry (about 1 to 2 minutes), as shown in the photo below. You can also refer to the video. Be careful ! Pancakes cook very quickly, so don’t wait for the top to dry completely before flipping.
• Let the other side brown for another 1 to 2 minutes, then remove the pancake with a silicone spatula and place it on a plate.
• Continue cooking the remaining batter the same way, adding a small knob of butter to the pan before each new batch.
• For blueberry pancakes, simply add a few fresh or frozen blueberries directly to the batter just before cooking.
• Serve your pancakes hot, generously drizzled with maple syrup and topped with a knob of butter... and enjoy every bite!

Preparing pancakes in the Thermomix

• Place the butter in the Thermomix bowl and melt it for 1 minute at 100°C (212°F), speed 1.
• Add all the remaining ingredients to the bowl and mix for 15 seconds at speed 4.
• Scrape down the sides of the bowl with a spatula, then mix again for a few seconds just until the batter is combined. Do not overmix. The batter should remain thick with a few small lumps.

  Cook the pancakes as described above.