Preparation time: 10 min
Cooking time: 5-10 min
all-purpose flour, 11/2 cups
milk, 2 cups
sugar, 5 tbsp
vanilla extract, 1/2 tsp
baking soda, 1/2 tsp
Nutella, 2 tbsp
peanut butter, 2 tbsp
vegetable oil, 1 tbsp
1/2 banana, chopped
5-7 strawberries, chopped
small, nonstick pan
measuring cups and spoons
1 Crack eggs into a bowl and whisk until fluffy.
2 Add flour, sugar and baking soda. Do not mix at this point. Add vanilla and oil.
3 Stir with wooden spoon while slowly adding milk. Stir gently, leaving small clumps of dry ingredients in the batter. Do not blend until entirely smooth. This allows the pancakes to rise and become fluffy.
4 Divide the batter and keep some aside for a future batch. Or divide into multiple batches for different flavors. Add Nutella and/or peanut butter. Optionally, add chopped bananas and/or strawberries at this stage.
5 Heat pan on medium low. Sprinkle some water into the pan. If the flecks sizzle, the pan is ready for the batter.
6 Using a ladle, pour a quantity of batter equivalent to 3 tbsp in a circle onto the pan. Even out thickness with the ladle. It is best to pour a small quantity of batter first and then increase the size of the pancake as required.
6 Cook until the pancake is golden brown. Bubbles will form around the edges. Poke a toothpick in the center if the pancake. When the hole does not immediately close up, flip the pancake using a spatula.
7 Cook the other side till golden and remove.
8 Serve with fresh cream and/or honey and/or syrup, or roll into a crepe with fruit filling. The customizable options are endless!
The rest of the batter can be stored in the refrigerator for up to a week. Make a different flavor next time!