United States · dessert

Pancakes

Name: Pancakes
Yield: 4 servings
Cuisine: United States
Ingredients: 100g Flour; 2 large Eggs; 300ml Milk; 1 tbls Sunflower Oil; to serve Sugar; to serve Raspberries; to serve Blueberries

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients come from PikaFresh, portioned for your table.

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Flour100 g
Eggslarge2
Milk300 ml
Sunflower Oil1 tbsp
Sugar
Raspberries
Blueberries

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
2
Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
3
Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.