Easy pancakes

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  • 1 cup plain flour
  • 1 1/4 cup milk
  • 1 egg
  • 1 pinch of salt
  • 1/4 teaspoon ground cinnamon optional
  • 1/4 teaspoon nutmeg optional


  1. Sift the flour into a bowl and add the milk.

  2. Add the egg and salt and beat for 5 minutes or until smooth.

  3. Add cinnamon and nutmeg and mix well.

  4. Put the bowl in the fridge for 30-60 minutes.

  5. Pour the mixture into a pitcher with a spout and preheat the pan to a fairly high temperature.

  6. Drizzle the pan with cooking oil and heat until slightly steaming.

  7. Pour an amount of mixture that is about the diameter of an egg ring.

  8. Raise the pan and shake the mixture to dilute it.

  9. Cook until the pancake surface is bubbly and no longer shiny.

  10. Turn over and let the other side cook for about 5 seconds.

  11. Place on the plate, fill with the desired filling and fold in half and half again.

  12. Sprinkle with icing sugar if desired.


Making a stack of pancakes and then filling them is easier, except they cool quickly, so putting them on a baking sheet and then in a warm oven as you make them is good. I think the best filling is lemon and sugar, but stewed apple is also good. Simply covering them with icing sugar is delicious, too! Cinnamon and nutmeg are optional.

Easy crepes

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