Pancakes are wonderful things. This recipe is not for thick American pancakes, but lightweight and crispy Dutch pancakes. The three ingredients are milk, flour and eggs (or flax seeds).
300 ml milk (any type)
2 eggs (or replace with 1 mashed banana or 80 ml Greek yoghurt or 2 Flax-seed egg replacement – 2 tablespoon of ground flax seed mixed with 80ml water then stand for 5 minutes)
100g flour (any type)
Oil for frying
*Add 1 teaspoon of baking powder to make thicker, fluffier pancakes or 1 teaspoon of mustard to make toad in the hole. Half the milk, bake in the oven and its a Yorkshire pudding recipe.
1. Mix all three ingredients into a smooth, liquid batter.
2. Pour about 50ml of batter per pancake into a hot frying pan, flip at least once and serve quickly with topping of your choice.
Storage: The batter will store for 2-3 days in the fridge. Eat the pancakes hot or cold on the same day.
This recipe was created in the Ergohacks Kitchen. It was first published on 4 March 2014 and last updated on 5 December 2017.
*Always verify carb count when cooking by checking the carbs in your own ingredients.