Easy and Quick Pancakes for Breakfast or Dinner

Ingredients

• 3 piece Eggs (Large eggs, at room temperature)
• 1 packet Vanilla (Packet of liquid or powdered vanilla)
• 1.25 cup Milk (Cold or warm milk as desired)
• 2 cup Flour (All-purpose white flour)
• pinch Salt (Table salt)
• 1 tablespoon Baking powder
• 3 tablespoon Sugar
• 2 tablespoon Vegetable oil (For greasing the pan)

Instructions

1. Prepare the liquid ingredients

   In a large mixing bowl, crack 3 eggs and add the vanilla packet, then whisk well until the mixture is smooth and pale.

   Time: PT3M

2. Add the milk

   Add 1¼ cups of milk to the egg mixture and stir again until the liquid is combined.

   Time: PT1M

3. Prepare the dry ingredients

   In a small mixing bowl, combine 2 cups flour, a pinch of salt, 1 tablespoon baking powder, and 3 tablespoons sugar.

   Time: PT3M

4. Combine the wet and dry ingredients

   Gradually pour the dry ingredients into the wet mixture and stir with a silicone spatula or whisk until a medium‑runny batter forms. Do not over‑mix.

   Time: PT2M

5. Batter rest (optional)

   Let the batter rest in the refrigerator for 5 minutes so the ingredients settle and the pancakes become fluffier.

   Time: PT5M

6. Heat the pan

   Heat a non‑stick pan over medium heat (about 180°C). Grease it with 2 tablespoons of oil and wipe excess with a paper towel.

   Time: PT2M

   Temperature: 180°C

7. Cook the pancakes

   Pour a portion of batter (about ¼ cup) into the pan. When bubbles appear on the surface and the edges look dry, flip the pancake with a flat spatula and cook the other side until golden.

   Time: PT4M

   Temperature: 180°C

8. Serving

   Place the cooked pancakes on a plate and serve with cheese, olives, jam, yogurt, or honey as desired.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: Plant-based egg substitute
• Instead of Vanilla: 1 teaspoon vanilla extract
• Instead of Milk: Plant milk (almond, soy)
• Instead of Flour: Gluten-free flour
• Instead of Salt: Sea salt
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Sugar: Honey or brown sugar
• Instead of Vegetable oil: Butter or coconut oil

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Whisk (hand mixer) or fork
• Spatula or silicone spoon
• Non‑stick pan
• Stove or electric oven
• Measuring cup and spoon
• Paper towel or clean cloth (optional)
• Plate for serving pancakes (optional)

Critical Steps — Do Not Skip

• Do not over‑mix the batter to avoid tough pancakes.
• Ensure the pan is hot before pouring the batter to prevent sticking.
• Flip the pancake when bubbles appear on the surface.

Chef Tips from the Video

• For a distinctive flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
• Use whole milk for fluffier pancakes.
• For a lighter texture, replace half the flour with rice flour.

Troubleshooting

Storage

Refrigerator: Uncooked batter can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer: Cooked pancakes can be frozen in sealed bags for up to a month and reheated in the microwave or on a pan.

Room temperature: Pancakes are best eaten fresh; do not store at room temperature for more than two hours.

Make-Ahead Tips

• Store the batter in the fridge and use within 3 days.
• Cooked pancakes can be frozen and reheated before serving.