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