INGRIDIENTS
- 200g FREEE Plain White Flour
- 2 eggs (or 1 tbsp FREEE Chickpea Flour
- 2 tbsp water for a vegan option)
- 500ml milk (or vegan milk of your choice)
- Oil, for cooking the pancakes
HOW TO MAKE
1. Prepare the Batter:
- If using eggs: In a large mixing bowl, whisk together the eggs and milk until well combined.
- If using chickpea flour and water: Mix 1 tablespoon of chickpea flour with 2 tablespoons of water until smooth, then add to the milk.
2. Add Flour:
- Gradually add the plain white flour into the egg and milk mixture, whisking continuously until you have a smooth batter without lumps.
3. Rest the Batter:
- Let the batter rest for about 10-15 minutes. This helps the flour absorb the liquid and gives you a lighter pancake.
4. Cooking:
- Heat a non-stick frying pan or griddle over medium heat and lightly grease with oil.
- Pour a small ladleful of batter onto the pan, spreading it slightly with the back of the ladle to form a round pancake shape.
5. Flip and Cook:
- Cook for about 1-2 minutes until bubbles start to form on the surface of the pancake and the edges begin to set.
- Flip the pancake and cook for another 1-2 minutes until golden brown on both sides.
6. Serve:
- Transfer the cooked pancake to a plate and keep warm.
- Repeat with the remaining batter, greasing the pan lightly between each pancake.
7. Enjoy:
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or a sprinkle of powdered sugar.
This recipe should yield delicious pancakes whether you use eggs or opt for the vegan chickpea flour alternative. Adjust the thickness of the batter by adding a bit more milk if you prefer thinner pancakes or more flour for thicker ones. Happy Recipe Station!
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MEALS