Pancakes breakfast

COOK WITH EASY, FRESH AND COLORFUL LOCAL PRODUCE
pancakes-breakfast
A simple and delicious recipe when those pancakes cravings set in. Fluffy on the inside and crispy on the surface these are perfect for brunch or those weekend breakfasts. They are thick and spongy and you'll love them with the syrup alone. Have fun with it by switching up the fruit, strawberries, blueberries, bananas and others - it all works like a charm every time.

Ingredients

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1 cup All-purpose flour
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 large egg
2 tablespoons butter
2 tablespoons olive oil
1 cup milk
Topping of your choice

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Directions

1.

In a mixing bowl, mix all-purpose flour, sugar, baking soda, baking powder and kosher salt. Strain all dry ingredients together to mix them evenly. Put aside.

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2.

In a separate bowl, add egg, butter and milk and whisk to mix.

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3.

Now slowly add the dry ingredients mix into the egg mix and start folding to combine. Mix until all lumps have disappeared and into a smooth batter.

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4.

Brush olive oil on the frying pan and pour ¼ cup of the batter on to the pan and spread lightly.

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5.

Cook for 3-4 minutes on medium heat. When you feel the bottom side is cooked, flip the pancake and cook for another 2 minutes.

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6.

Serve with topping of your choice from different fruits, honey, chocolate syrup, or maple syrup.

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