Easy Breakfast Pancakes Recipe

easy breakfast pancakes recipe
  • Yield: 12-15 small pancakes
  • Servings: 6-8
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Ehergy

    289 cal
  • Protein

    3.4 g
  • Carbohydrate

    48 g
  • Fat

    10.6 g
  • Cholesterol

    48 mg
  • Calcium

    98 mg
  • Fibre

    0.7 g
  • Sodium

    211 mg

Easy breakfast pancakes recipe. Very delicious dessert for breakfast. Pancakes began life many years ago when man first mixed flour and water to make a batter. They were originally baked over a hearth, and were thus “hearth cakes”. Much has happened since then. We know that crepes can be made well in advance and filled and reheated as desired.Treated thus , the crepe holds an enviable place in any menu. It can add a wealth of color to a meal with an attractive filling or accompanying sauce.

The cook – hostess, serene and gracious, maybe with her guests, knowing that crepes can be left to serve when she wishes or popped under a broiler before being presented. It all sounds so easy, and it is!

The Pancake Pan

Various types of pancake pans are available , but , without doubt , the heavy cast-iron skillet is the ideal. When the pan is new, hold it under running hot water for a few minutes, then pat dry, fill with oil, and allow stand overnight. Pour off the oil, dry lightly, and put away ready to use.

To Reheat Pancakes

If they are not be used within a short time, a very good method of reheating is as follows: Pack the finished pancakes on an enamel plate, standing over a pan of hot water. Cover with heatproof mixing bowl or aluminum foil and place over low heat to warm through.

When filled and arranged in an ovenproof dish, put in a 200º F (100º C) to keep warm.

Pancake Batter ( Use for Easy Breakfast Pancakes Recipe)

makes 12-15 small pancakes or crepes

Ingredients: 1 cup all-purpose flour , dash salt , 1 large egg , 2 tablespoons oil , 1 cup (250 ml) plus 2 tablespoons milk , mixed with 2 tablespoons water

Instructions: Sift all-purpose flour and salt into a mixing bowl. Make a well in the center, drop in the whole egg and the egg yolk, and add the oil. Using a wooden spoon, stir rapidly from the center to blend the egg and oil with a little flour.

As this mixture thickens, add milk by degrees, stirring from the center and making bigger circular movements as more flour is incorporated. When all the flour is blended, beat well and add remaining milk, reserving 2 tablespoons.

The resulting batter should be consistency of coffee cream . Strain , cover , and allow to stand for at least 30 minutes , to enable to starch cells in the flour to swell and soften . When ready to use , beat in the reserving milk.

Easy Breakfast Pancakes Recipe


  • 1 quantity Pancake Batter
  • clarified butter or oil,for cooking


Step 1

Heat the skillet slightly. Add sufficient clarified butter or oil to cover bottom liberally. As the skillet heats,tilt to allow the butter to run all over the surface.

Step 2

Drain off superfluous oil,leaving just a film in the skillet. Pour in sufficient batter to run all over the bottom of the skillet-about 2 tablespoons for a pan 5½-6 inches (12.5-15 cm) across.

Step 3

Replace over the heat and cook until the upper surface appears bubbly. Run a round-bladed knife around to loosen the edges,then slide the knife under and turn or toss the pancake over.

Step 4

The side cooked first is served as the outer side. Turn the finished pancakes onto cooling rack covered with a clean dish towel. Stack slightly overlapping and wrap to keep warm. Serve hot filled with appropriate mixture.

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