Egg pancakes are a fulfilling and attractive breakfast alternative that can be enjoyed at any time of day. With a higher egg-to-flour ratio, they have a delicate, crepe-like taste and a denser texture than conventional pancakes.
This specific composition also boosts their protein content, making them a nutritious alternative to everyday pancakes. Whether or not you're starting your day, wanting a midday pick-me-up, or having breakfast for dinner, egg pancakes are a scrumptious choice.
Ingredients for egg Pancake
1 big egg
2 tablespoons all-purpose flour
¼ cup milk (whole is the most well-known)
1 pinch salt
butter for frying
brown sugar or different topping
Recipe for egg Pancake
In a bowl, whisk the egg(s) collectively until nicely crushed. Upload a pinch of salt and the flour, whisking till just blended. Step by step, pour inside the milk, whisking constantly to create a smooth batter. For first-rate consequences, cool and refrigerate the aggregate in a single day or for at least 30 minutes to allow the flavors to meld.
Warm a small non-stick frying pan (6-8 inches in diameter) over medium-low to medium heat. Because the pan heats up, give the batter a quick whisk to refresh it.
While the pan is hot, soften a small pat of butter to coat the bottom. Pour in just enough batter to cover the pan's surface (about three tablespoons for a 6-inch pan). Prepare dinner till the pinnacle is about and the rims start to curl, then turn the pancake and cook dinner on the opposite facet for a brief moment, till lightly browned.
After flipping the pancake, take a look at how it lightly puffs up and rises slightly up the perimeters of the pan. As soon as this growth stops, the pancake is cooked through. goal for a faded coloration, adjusting the warmth as needed to save you browning. Despite the fact that a moderate golden hue is acceptable, try to hold the pancake as light as possible.
Serve the egg pancakes warm, straight from the pan, and sprinkle with brown sugar or your chosen toppings to revel in!
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