Easy 3-Ingredient Pancakes
There are so many ways to convert these 3-ingredient pancakes with whatever you like! With so many pancake recipes on-line, most of them consist of over 8 ingredients and 82 steps, there’s no need. Especially when you’re in a rush to feed a mad crowd of people — teenagers or any child under 12 included. They don’t care about vanilla extract or buttermilk or chilling batters or whatever.
They just want pancakes….YESTERDAY. Being school holidays right now, these are my go-to pancakes for my kids. They’re ready, steaming hot on the table before my kids are. No complicated steps. No beaters. No separating eggs and beating egg whites for fluffier pancakes. No sifting flour with a cloud of flour dust flying all over your bench tops.
Just one bowl. One spoon. And about 2 minutes mixing 3-ingredients together. Pour in your favourite add-ins just before frying…and good morning to you. REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX! INSTAGRAM for a chance to be featured! FOLLOW CAFE DELITES ON FACEBOOK, INSTAGRAM, PINTEREST AND TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES. REMEMBER TO SUBSCRIBE TO CAFE DELITES NEWSLETTER FOR FREE AND RECEIVE FRESH RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
INSTAGRAM for a chance to be featured! FOLLOW CAFE DELITES ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES. 1. Whisk the eggs and milk together to combine. Add in the flour, and beat until the batter is smooth and lump free. Add in any option add-ins you like here.
2. Heat a nonstick pan over low-medium heat with cooking oil spray. Wipe over excess; pour about 1/3 cup of batter per pancake. Cook pancakes for 1 to 2 minutes, or until bubbles appear on the surface and the bases are golden brown. Flip and cook until golden; transfer to a warmed plate; repeat with remaining batter (spraying/greasing pan between ever second or third pancake if needed). 3. Serve immediately with yoghurt, ice cream, whipped cream, maple syrup, berries, or any other toppings you like.
Substitute with plain or all purpose flour if you don't have self raising. Add 1 tablespoon of baking powder when adding the four and whisk until smooth. You can also use whole wheat or wholemeal flour. All rights reserved. Please do not use my images without prior permission. If you want to share this recipe, please provide a link back to this post for the original recipe.
Lemongrass to clean the head and then cut into two pieces. Mix the grams and rice flour into a bowl and add some water to stir. After cutting the fish into three parts you put them in a pot with lemon grass crushed. You do not need to pour water or just add a little water. Place the fish pot on the stove over low heat to let the meat slowly ripen. While waiting for the fish to ripen, boil the eggs.
When the fish is cooked, you take out the bowl to cool down and then filter out the bone, fish meat split into small pieces to eat. Boil the fish you keep raw just remove the lemon grass is. On the pan on the kitchen, boil the oil, then the onions are rounded into fried gold for aroma is. Put the remaining onion, ginger and garlic into the mashed potatoes. Still use pan fried onions, you mix the onions, garlic, ginger on the real aroma.
Then add some chili powder to the island. When garlic is on the hunt for you to boiled fish. Next, add the rice flour and gram flour, stirring until the flour does not stick to the pan. When the soup is boiling, the onions are fried. Next is to fish meat. Add fish sauce, shrimp sauce to mouth. Stir the soup gently to avoid crushed fish meat.
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