Original pancake recipe, super quick and foolproof, without butter in the batter. If you don’t have milk, you can make WATER PANCAKES with the same recipe. Alternatively, if you want to substitute regular flour, you can prepare Almond Flour Pancakes or Rice Flour Pancakes.
My American cousin Ann gave me the pancake recipe; they always eat them for breakfast. Her recipe is for 2 people. I try not to eat them every morning because they’re a bit calorie-dense, but on Saturdays and Sundays, I can’t help but prepare them… and if I go to the gym, I always make Protein Pancakes.
Pancakes are really delicious and can be accompanied with honey, acacia syrup, or jam. I often serve them with homemade plum jam made by my mom.
I love homemade pancakes so much that I also make savory ones like Spinach Pancakes and Zucchini Pancakes.
If you also love pancakes and want the perfect recipe, read on, and I’m sure you’ll make special pancakes too!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3/4 cup milk
- 1 cup all-purpose flour
- 1 1/2 tbsp sugar
- 1 egg
- 1 tsp baking powder
Preparation
In a bowl, crack the whole egg and add the milk, followed by the sugar.
Give the ingredients an initial stir.
Add the flour and sifted baking powder.
Mix with a hand whisk to prevent lumps.
Continue stirring the pancake mixture until you get a smooth and homogeneous batter.
Heat a non-stick pan on the stove.
Lightly grease it with extra virgin olive oil and then wipe off the excess with a paper towel.
Pour a ladle of batter into the center of the pan and cook for two minutes.
When bubbles form on the surface of the pancake, flip it to the other side and finish cooking.
Transfer each cooked pancake to a serving plate and serve hot.
Why have pancakes for breakfast? Because they are a complete and balanced meal.
A pancake cooked in an 8-inch pan weighs about 1.2-1.4 oz, and a breakfast of 3-4 pancakes is the perfect portion for an adult breakfast.
Since they are very filling, I recommend eating pancakes a maximum of 3 times a week. If you want to eat pancakes more often, I suggest making protein pancakes, which are made with only egg whites.
STORAGE
Homemade pancakes can be stored for 4 days in the refrigerator, sealed in an airtight food container.
