These pancakes are super easy to make! You can mix them in the blender and then pour them straight into the pan. Although the batter thickens and develops more flavor if you let it sit, you can also cook it right away for a quick, tasty pancake. This simple recipe is my go-to and allows you to play with the amount of batter and size of your pancakes. The topping choices are endless so add what you like! A classic is a squeeze of lemon and some powdered sugar, or maple syrup and whipped cream! You can add whatever fruit or berries you like as well as any nut butter or spread!
For the pancakes
- 1 cup flour
- 1 pinch of salt
- 1 1/4 cups of milk
- 2 eggs
- 2 tablespoons melted butter or oil of your choice and a little extra for the pan
For the toppings
- Maple syrup
- Whipped Cream
- Powdered sugar
- Add every ingredient to the blender and blend on medium until well combined. There may be some small lumps.
- Let batter sit in fridge for 20 minutes if time allows.
- Heat a small skillet to medium high; the easiest way to tell is when a drop of water pops or skitters across the pan and evaporates quickly.
- Add a small pat of butter and let melt.
- Pour in desired amount of batter. Let cook til the top has become matte and the side has bubbles, or until the underside is lightly browned. Then flip and cook for about 30 more seconds.
- Remove from the pan and then add your filling! You can eat it plain, or spread your topping on and roll the pancake. Repeat until you run out of batter. Enjoy!
Leah Belber ’22