Basic Pancakes
Delicious and versatile pancakes made from simple ingredients, perfect for any season and customizable with various toppings.
Ingredients
Main Ingredients
- 3 pieces eggs
- 500 ml milk Use whole milk for richness; semi-skimmed works fine too. For dairy-free, substitute with a plant milk.
- 250 grams all-purpose flour Sift if you want extra-light pancakes.
- 100 grams melted butter Let it cool slightly to avoid cooking the eggs.
- 1 packet vanilla sugar Optional; you can substitute with 1 tsp vanilla extract or 1-2 tbsp caster sugar.
Instructions
Preparation
- In a mixing bowl, whisk together the eggs and milk until well combined.
- Gradually add the flour and mix until smooth. Let the batter rest if necessary.
- Stir in the melted butter and vanilla sugar if using.
Cooking
- Heat a non-stick skillet over medium heat. Test the heat before pouring the batter.
- Pour a ladle of batter onto the skillet, cooking until bubbles form on the surface.
- Flip and cook the other side until golden brown.
- Repeat with the remaining batter, keeping cooked pancakes warm in a low oven if necessary.
Notes
For extra-fluffy pancakes, whisk the egg whites separately and fold them into the batter. Store leftovers in the fridge for up to 3 days or freeze them for up to 2 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gSodium: 200mgSugar: 1g
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