Breakfast pancake stack
This Breakfast Pancake Stack features fluffy pancakes made with eggs and self-raising flour, perfect for a satisfying morning meal. The batter comes together easily, allowing for quick preparation any day of the week.
Cook time 20 min
Prep time 10 min
Ingredients:
2 eggs2 cups self-raising flour
1 tsp baking soda
1.50 cups milk (1% fat)
Start your day off on a delicious note with this Breakfast Pancake Stack recipe. Perfect for a weekend morning or any day you want to treat yourself, these pancakes are fluffy, light, and incredibly easy to make. With simple ingredients you likely already have in your pantry, you can whip up a batch in no time.
Instructions:
- Gather all your ingredients and equipment needed, including a large mixing bowl, whisk, measuring cups, and a non-stick frying pan or griddle.
- Crack the 2 large eggs into the large mixing bowl.
- Beat the eggs lightly with the whisk until they are well combined.
- In a separate bowl, combine the 2 cups of self-raising flour and 1 teaspoon of baking soda. Stir them together to ensure the baking soda is evenly distributed.
- Gradually add the flour mixture to the eggs, whisking continuously to prevent lumps from forming.
- Slowly add the 1.5 cups of milk into the mixture, whisking until you have a smooth batter. The batter should be thick but pourable. If it's too thin, sprinkle in a bit more flour; if it's too thick, add a splash more milk.
- Let the batter rest for about 5 minutes. This helps the baking soda activate and results in fluffier pancakes.
- Preheat your non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of oil or butter if necessary.
- Pour 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes.
- Flip the pancake and cook the other side until golden brown, an additional 1-2 minutes.
- Stack the pancakes on a plate and serve warm with your favorite toppings such as maple syrup, fresh fruits, nuts, or a dollop of yogurt.
- Delight in your delicious homemade breakfast pancake stack!
There you have it—an easy and delicious Breakfast Pancake Stack that is sure to satisfy. Whether you prefer them with maple syrup, fresh berries, or a pat of butter, these pancakes are versatile and can be customized to your liking. Enjoy your homemade breakfast and start your day right!
Breakfast pancake stack FAQ:
Cook the pancakes for about 2-3 minutes on the first side, until bubbles form on the surface and the edges are set. Flip and cook for an additional 1-2 minutes until golden brown.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or skillet until warmed through.
Yes, you can substitute self-raising flour with all-purpose flour; just add 1.5 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour used.
You can substitute low-fat milk with any other milk type, such as almond milk, oat milk, or whole milk, depending on your dietary preference.
Pancakes are done when they are golden brown on both sides and no longer wet in the center. You can also insert a toothpick to check for doneness; it should come out clean.
Tips:
- For extra fluffy pancakes, let the batter rest for about 10 minutes before cooking.
- Use a non-stick pan or griddle to reduce the amount of butter or oil needed for cooking.
- Make sure your griddle or pan is preheated to medium heat before pouring the batter. This ensures even cooking and nicely browned pancakes.
- To test if the pancake is ready to flip, look for bubbles forming on the surface and the edges starting to set.
- If you prefer thicker pancakes, reduce the amount of milk slightly. For thinner pancakes, add a bit more milk.
Nutrition per serving
4 ServingsCalories 350kcal
Protein 16g
Carbohydrates 60g
Fiber 2.25g
Sugar 4.73g
Fat 5g
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