Try this Dad's 3 Ingredient Pancakes recipe, or contribute your own.
- Carbohydrate 10.7852688547398 g
- Cholesterol 2.11250000126803 mg
- Fat 0.622283958745442 g
- Fiber 0.000276041666666667 g
- Protein 0.989957812908304 g
- Saturated Fat 0.36367270856982 g
- Serving Size 1 1 Serving (40g)
- Sodium 22.0785833384054 mg
- Sugar 10.7849928130731 g
- Trans Fat 0.0635920833812648 g
- Calories 51 calories
Step-by-step
- Combine the flour, eggs, milk and salt in a large bowl and whisk to combine. Whisk it until it's smooth and there are no lumps.
- Pour the batter into small rounds onto a hot, lightly greased skillet and flip after about 20 to 30 seconds. Let cook for an additional 15 to 20 seconds.
- Serve hot with maple syrup on top. Enjoy!
A sparse formulation of flour, eggs, milk, and salt conceals a delicate batter structure that behaves much like a traditional crêpe. Understanding how these basic components interact prevents dense results. Protein from the eggs coagulates with starch granules during heating, while dairy fats tenderize the crumb.
- Freeze cooked rounds in a single layer on a parchment-lined baking sheet for two hours before transferring them to a freezer-safe bag for up to two months.
- Reheat frozen items directly in a toaster set to medium-low heat or in a 350 degree Fahrenheit oven for five minutes to restore crisp edges without drying the interior.
- Whisk liquids into dry components slowly to hydrate starches evenly and eliminate lumps without overdeveloping gluten, which creates toughness.
- Grease skillets sparingly with neutral oil applied via paper towel; excess fat causes frying rather than uniform browning.
Proper storage ensures these thin griddle cakes retain their pliable texture for quick morning meals. Cool batches completely on wire racks before packaging to prevent moisture condensation.
