I don’t know why, but pancakes always make me feel a little bit like I’m on vacation. Even if I’m in the kitchen in my pajamas and with my hair tied back. I often make them when I need something warm, simple, to start the day off calmly. And yes, I admit it: as a nutritionist, I could make super-balanced breakfasts with weird seeds and alternative flours… but sometimes I just want fluffy, real pancakes, the kind that smell of butter and slowly brown in the pan.
My favorite thing? The moment the dough starts to form those little bubbles on top. That’s when you know it’s coming out right. And the kitchen starts to smell sweet, homey, Sunday, even if it’s Tuesday.
They’re not “fit,” they’re not high in protein, they’re not “free-from-anything.” They’re simple. And I think that’s fine.
Fluffy, golden pancakes ready in minutes!
Times
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Calorie
Approximately 180–200 kcal per serving
(for 2 people)
Obviously it depends on what you put on top… if you use syrup and butter it changes everything, eh.
Ingredients
-
1 tablespoon sugar (12 g)
-
½ teaspoon salt (1.5 g)
-
1 teaspoon baking powder (4 g)
-
½ cup flour (60 g)
-
3 tablespoons melted butter (45 g)
-
1 medium egg
-
¼ cup milk (60 ml)
Variations (if you want to lighten up a bit)
-
You can replace the butter with 30 ml of seed oil.
-
Half 00 flour and half wholemeal flour if you want more fibre.
-
Semi-skimmed milk or unsweetened plant-based drink.
It doesn’t change much in terms of calories, but the nutritional quality does.
Preparation
