The easiest pancakes ever
Are you looking for a foolproof recipe for the tastiest pancakes? Look no further! Our “Easiest Pancake Ever” recipe is here to save the day, be it for Pancake Day or any other night of the week. This step-by-step guide will walk you through the process and ensure you create the perfect batch every time. With simple ingredients and easy-to-follow instructions, these pancakes are a guaranteed hit. Get ready to flip, bake and enjoy fluffy and flavorful pancakes that will satisfy your cravings. Say goodbye to pancake disasters and hello to breakfast bliss!
Ingredients
- 100g plain flour
- 2 eggs
- 300ml/½ pint semi-skimmed milk
- 1 tbsp vegetable or sunflower oil, plus some for frying
Tip
Prepare a topping
To make sticky vanilla apricot pancakes, warm half a bottle of prepared toffee sauce in a small saucepan. Add a 400g tin of apricot halves, well drained, with a drop of vanilla extract or the seeds from half a vanilla pod. Serve on pancakes with lightly whipped cream and a sprinkle of toasted flaked almonds.
Preparation steps
- Place the flour in a large bowl and form a well in the center.
- Crack the eggs into the well and pour in a splash of milk.
- Start stirring with a whisk or wooden spoon in the center of the bowl, folding the flour into the eggs and milk.
- Beat the mixture until smooth, removing any lumps.
- Stir in the rest of the milk until the dough has the consistency of cream.
- Stir in oil.
- The dough can be stored covered in the refrigerator for up to a day.
- Stir the dough well before using it.
- Place a non-stick frying pan or crepe pan over medium heat.
- Pour 1cm of oil into a heatproof jug and place it nearby.
- Add a drop of oil to the pan and toss to combine.
- Pour in a ladleful of batter, tilt the pan and swirl until a thin, even layer forms.
- Let the pancake rest for 30 seconds or until it begins to color around the edges.
- Do not increase the heat if cooking takes longer or the bottom of the pancake may burn.
- Use a fish knife or spatula to loosen the edge of the pancake from the pan, then loosen it at the bottom.
- Check that the bottom is golden brown, then flip the pancake over in a quick motion or flip it once.
- Cook for another 30 seconds before transferring to a plate.
- Eat the pancakes immediately or stack them on a plate and cover with plastic wrap.
- Pierce the foil and reheat in the microwave on high for 1 minute or until piping hot.
Nutritional Information
| kcal | fat | saturates | carbohydrates | Sugar | fiber | protein | Salt |
| 128 | 7g | 1g | 11g | 2g | 0.4g | 4g | 0.1g |
Equipment and tools
To make the easiest pancakes ever, you will need the following equipment and tools:
- Bowl
- Whisk
- frying pan
- spatula
Allergen information
This recipe for the easiest pancakes ever contains the following allergens:
- Wheat (in plain flour)
- Eggs
- milk
Storage and leftovers
If you have leftover pancakes, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave or toaster until warmed through. You can also freeze the pancakes for up to a month. To freeze, stack the pancakes with parchment paper in between and place them in a freezer-safe container or bag. Thaw in the refrigerator overnight before reheating.
Health Benefits of the “Easiest Pancakes Ever”
Pancakes are a favorite breakfast alternative for many and with this “Easiest Pancakes Ever” recipe you can enjoy them in no time. Not only are these pancakes quick and easy to make, but they also offer some health benefits. Let’s take a closer look at the ingredients used in this recipe:
1. Plain flour
The 100g of flour used in this recipe is a good source of complex carbohydrates. These carbohydrates are important for fueling the body throughout the day. In addition, it contains some important nutrients such as iron and B vitamins.
2 eggs
Eggs contain essential amino acids, vitamins and minerals and are a nutrient-dense ingredient. The two eggs used in this recipe provide a good amount of high-quality protein, which is crucial for building and repairing tissue. Eggs also contain choline, a nutrient important for brain health.
3. Partially skimmed milk
With 300ml or ½ pint of semi-skimmed milk, these pancakes provide a source of calcium necessary for maintaining strong bones and teeth. Milk also provides protein, vitamins and minerals such as potassium and phosphorus.
4. Vegetable or sunflower oil
The tablespoon of vegetable or sunflower oil used for frying adds some healthy fats to the pancakes. These fats are necessary for the absorption of fat-soluble vitamins and for maintaining good heart health.
By using these simple ingredients and following the “Easiest Pancakes Ever” recipe, you can enjoy a delicious and nutritious breakfast. Feel free to try out different toppings, such as the sticky vanilla and apricot pancakes suggested in the tip, to add even more flavor and health benefits to your meal.
