Basic Breakfast Pancake with Variations

5

(4)

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• Cooking and Prep: 45 m
• Serves: 4
• Contains:

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Ingredients (13)

Basic Pancake Ingredients

• 1 and 1/2 cups flour

• 1 tablespoon Haddar Baking Powder

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  Haddar Baking Powder

• 2 tablespoons sugar

• 1 beaten egg

• 1 cup milk

• 3 tablespoons oil

Peanut Butter Pancake Additions

• 1/4 cup Gefen Peanut Butter

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  Gefen Peanut Butter

• additional 1/4 cup milk

• reduce oil in Basic Recipe to 1 tablespoon

Chocolate Chip Pancake Additions

• 2 tablespoons Gefen Cocoa Powder

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  Gefen Premium Cocoa Powder

• a few handfuls Glicks Chocolate Chips, for sprinkling onto each pancake before flipping

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  Glicks Chocolate Chips

Strawberry Yogurt Pancake Addition

• 1/2 cup strawberry yogurt replaces half the milk

Maple Syrup Pancake Addition

• 2 tablespoons Gefen Maple Syrup replace the sugar

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  Gefen Pure Maple Syrup

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Start Cooking

To Prepare the Pancakes

1. In a large mixing bowl, combine the flour, baking powder, and sugar. Slowly add the egg, milk, and oil.

2. Mix until just combined. The batter should still be lumpy. If the batter is too smooth, the pancakes will come out tough and rubbery.

3. Heat a frying pan over medium heat and rub oil onto it with a paper towel.

4. Drop two heaping tablespoons of pancake batter into the hot pan. Wait about four to five minutes until bubbles appear on the surface of the entire pancake, and then flip over. Cook for another two minutes and remove from pan. Repeat with remaining batter.

    

Note:

You can make these pancakes ahead of time and freeze them in a single layer on a baking sheet or stack them with a piece of Gefen Parchment Paper between each pancake. Reheat them at 300°F when ready to eat.