For a while, I went through a pancake phase. I would make them for Sunday breakfast every Sunday, making them a little different each time, trying them with both milk and plant-based beverages, or serving them with different toppings. However, I repeated them quite often with cocoa because the cocoa (or chocolate) ones are ultimately our favorites. Until one Sunday morning, I found myself out of cocoa 🤭 and that’s how the idea for two-tone pancakes came to me. 😊

Thanks to the Light and Tasty column, dedicated today to the theme ‘breakfast’, I pulled this recipe out of the drawer, which I had set aside for a while, and, to my son’s delight, we had breakfast with these, exactly these, two-tone pancakes on Sunday morning.

Mmmm, maybe I should ask the Team to change the title to the Sunday breakfast. Not because these two-tone pancakes are particularly rich and caloric – in fact, they are egg-free, have very little oil, and the sugar is, let’s say, reasonable – but Sunday because there is an intrinsic little flaw in pancakes of every order and degree (let’s be honest!): it takes some time to cook them all (without letting the first ones get cold)!

And especially if hungry kids eat a lot and finish them as you cook them. 😃 Who has the time to make them on weekdays?? not me!

All the pancakes I’ve made so far are egg-free, I like them more. Have you tried them all yet? Here they are 👇

Difficulty: Easy
Cost: Cheap
Preparation time: 10 Minutes
Portions: about 30 pancakes
Cooking methods: Stovetop
Cuisine: International
Seasonality: All seasons

Ingredients

3/4 cup flour
1/3 cup potato starch
1/4 cup sugar
Half teaspoon baking powder
Half packet vanillin
2/3 cup rice milk
1 tablespoon corn oil
1 cup all-purpose flour
1/4 cup sugar
1/4 cup unsweetened cocoa powder
Half teaspoon baking powder
2/3 cup milk
1 tablespoon corn oil
maple syrup

Tools

1 Crepe Pan
2 Soup Plates
2 Spoons
1 Spatula

Steps

Prepare the light batter and the dark batter separately in two bowls.
Start by adding all the dry ingredients to the bowls, then mixing together flour, sugar, and baking powder (+ cocoa in the case of the dark batter).
Then add the liquid ingredients, i.e., the milk (rice in one case and cow’s in the other) and oil, stirring with a spoon.
No need to stir for long, just mix enough to combine the ingredients, pressing down on the flour lumps with the back of the spoon.
Cook the pancakes in the classic way, i.e., preheating a crepe pan and pouring the batter in spoonfuls: one spoonful of light batter + one of dark batter, or other combinations as desired.
👉 Optionally, lightly grease the pan, but if using a non-stick pan, you can safely skip this step.
Wait for bubbles to form all over the surface of the pancakes then flip them with a spatula.
Cook for about a minute on the other side as well.
🤪 If they happen to turn out uneven or with unlikely decorations… don’t worry, it’s fine! Who said pancakes must be perfectly round? 😃
Serve the two-tone and bicolor pancakes stacked on top of each other and drizzled with maple syrup (or agave syrup, or honey, or jam).
And happy breakfast to all!!