Introduction:
Indulge in the fluffy goodness of homemade pancakes with this easy-to-follow recipe. Whether it’s a leisurely weekend breakfast or a quick weekday treat, these pancakes are sure to satisfy your cravings. With simple ingredients and straightforward steps, you’ll be flipping perfect pancakes in no time.
Ingredients:
- 1 egg
- 250ml (1 cup) of milk
- 2 tbsp oil
- 1 cup of flour
- 1 tbsp of sugar
- 1 tsp of baking powder
Directions:
- In a mixing bowl, add the egg yolks and sugar. Whisk with a mixer until smooth.
- Add the milk, oil, and sifted flour to the mixture. Mix until well combined.
- In another bowl, whisk the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the pancake batter.
- Add the baking powder to the batter and mix gently.
- Let the batter rest for 5 minutes to allow the baking powder to activate.
- Heat a non-stick pan over medium heat and lightly grease it with oil or butter.
- Pour a ladleful of batter onto the pan and cook until bubbles form on the surface.
- Flip the pancake and cook until golden brown on both sides.
- Repeat with the remaining batter, stacking the pancakes as you go.
- Serve hot with maple syrup, fresh fruits, or your favorite toppings.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories: 150 kcal per serving (2 pancakes)
- Yield: Makes 6 pancakes
- Diet: Vegetarian
- Method: Pan-frying
- Cuisine: Breakfast/Brunch
- Category: Pancakes
- Serving Size: 2 pancakes
- Nutritional Values (per serving):
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
Resources
Recipe for Beef Tips with Mushroom
Conclusion:
Homemade pancakes are a classic breakfast favorite that never fails to delight. With this simple recipe, you can whip up a batch of fluffy pancakes anytime you crave a comforting and delicious treat.
FAQs:
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can substitute whole wheat flour for all or part of the all-purpose flour to add a nutty flavor and extra fiber to your pancakes.
- Can I make the pancake batter ahead of time and store it in the fridge?
- Yes, you can prepare the pancake batter ahead of time and store it covered in the refrigerator for up to 24 hours. Just give it a quick stir before cooking.
- Can I freeze leftover pancakes?
- Absolutely! Once cooled, stack the pancakes with parchment paper between each one and place them in a freezer-safe bag or container. They can be reheated in the toaster or microwave when ready to eat.
- What can I substitute for oil in the pancake batter?
- You can use melted butter or melted coconut oil instead of vegetable oil for a richer flavor.
- Can I make these pancakes vegan?
- Yes, you can use plant-based milk (such as almond milk or soy milk) and a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) as substitutes for the egg and dairy milk.
