This quick and easy breakfast pancake recipe is a game-changer for busy mornings. With just one bowl of flour, two eggs, and a few additional ingredients, you can whip up a crispy, golden pancake that’s both nutritious and delicious. Perfect for the whole family, it’s versatile and can be paired with a variety of sides or sauces for a wholesome meal.
Preparation Time
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Ingredients
- Flour: 1 bowl (~150 g)
- Eggs: 2
- Milk: 50–100 ml (optional)
- Salt: A pinch
- Oil: For frying
Directions
- Mix Ingredients:
- In a bowl, crack the eggs and whisk them.
- Add flour and a pinch of salt.
- Gradually add milk while stirring until the batter is smooth and lump-free.
- Heat the Pan:
- Heat a flat-bottomed pan on medium-low heat.
- Add a small amount of oil to the pan.
- Cook the Pancake:
- Pour the batter into the pan and tilt to spread evenly.
- Cook for 2–3 minutes until the bottom turns golden brown.
- Flip and cook the other side for 1–2 minutes.
- Serve:
- Remove from the pan, slice into pieces, and serve hot.
Serving Suggestions
- Pair with your favorite jam, honey, or syrup.
- Add a side of fresh fruits for a balanced meal.
- Serve with scrambled eggs or sautéed vegetables for a savory option.
Cooking Tips
- Ensure the batter is lump-free for an even texture.
- Use a non-stick pan to prevent sticking.
- For added flavor, mix in chopped herbs or spices like cinnamon or nutmeg.
Nutritional Benefits
- Eggs: High in protein and essential nutrients like vitamin D.
- Flour: Provides carbohydrates for energy.
- Milk: Adds calcium and a creamy texture (if used).
Dietary Information
- Vegetarian: Suitable for vegetarians.
- Gluten-Free Option: Substitute with gluten-free flour.
- Dairy-Free Option: Skip milk or use a plant-based alternative.
Nutritional Facts (Per Serving)
- Calories: 150
- Protein: 6 g
- Fat: 5 g
- Carbohydrates: 20 g
- Fiber: 1 g
Storage
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm in a pan or microwave before serving.
- Freeze: Wrap individual slices in plastic wrap and freeze for up to a month.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 5 minutes with minimal cleanup.
- Customizable: Add your favorite mix-ins or toppings for variety.
- Nutritious: Provides a balance of protein, carbs, and healthy fats.
- Family-Friendly: Loved by both kids and adults.
Conclusion
This 1 bowl of flour and 2 eggs breakfast pancake recipe is a lifesaver for busy mornings. Its simplicity and versatility make it a staple in any kitchen. With a crispy exterior and soft interior, it’s perfect for breakfast, brunch, or a quick snack. Give it a try and elevate your mornings with this delightful recipe.
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, but the texture may be slightly denser.
- Can I skip the milk?
- Yes, the pancake will still turn out great. Milk just adds a creamier texture.
- What toppings go well with this pancake?
- Honey, jam, syrup, fresh fruits, or savory options like cream cheese and smoked salmon.
- How do I make it gluten-free?
- Use gluten-free flour instead of all-purpose flour.
- Can I add vegetables or proteins to the batter?
- Yes, grated zucchini, spinach, or diced ham are great additions.
- Can I make this recipe ahead of time?
- Yes, store the cooked pancakes in the fridge or freezer and reheat before serving.
- What type of oil is best for frying?
- Use neutral oils like vegetable, canola, or sunflower oil.
- How do I prevent the pancake from sticking?
- Use a non-stick pan and ensure it’s well-oiled.
- Can I double the recipe?
- Absolutely! Just double all the ingredients proportionally.
- Is this recipe suitable for toddlers?
- Yes, it’s simple and nutritious, but avoid adding too much salt for young children.