Quick Pancakes

Name: Quick Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: Type 00 flour 0.8 cup; Eggs 1; Butter plus more as needed to grease the pan 1 ½ tbsp; Sugar 1 ½ tbsp; Whole milk ¾ cup; Baking powder 2 tsp; Fine salt to taste; Maple syrup 2 ½ tbsp

Difficulty: Very easy
Prep time: 5 min
Cook time: 15 min
Serving: 4
Cost: Very low

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PRESENTATION

Quick Pancakes earn their name by cutting out the most labor-intensive step in the classic version: whipping egg whites to stiff peaks. Skip that entirely, combine everything in one bowl until the batter is smooth, and the whole process wraps up in about 20 minutes — making this a genuinely useful option even on mornings when time is short. The result is a stack of soft, golden pancakes that work just as well on a rushed weekday morning as they do at a leisurely weekend brunch.

The ingredient list pulls from everyday pantry staples, so there's nothing to track down and no technique that requires practice. That also makes this a reliable starting point if you're still building confidence in the kitchen. Serve them with maple syrup, honey, fresh fruit, or a spoonful of spreadable cream — they hold up to whatever you put on top.

INGREDIENTS

for 12 quick pancakes: Type 00 flour 0.8 cup (100 g); Eggs 1; Butter 1 ½ tbsp (20 g) - plus more as needed to grease the pan; Sugar 1 ½ tbsp (20 g); Whole milk ¾ cup (170 g); Baking powder 2 tsp (8 g); Fine salt to taste

for serving: Maple syrup 2 ½ tbsp (50 g)

Preparation

How to prepare Quick Pancakes

To prepare the quick pancakes, first melt the butter and let it cool slightly. In a bowl, add the egg, a pinch of salt 1 and the sugar 2, then whisk by hand 3 until you obtain a homogeneous mixture.

Add the sifted flour 4 and the sifted baking powder 5, then start incorporating the milk by pouring it in slowly while continuing to whisk to avoid lumps 6.

When you have a smooth, fluid batter, add the now-warm melted butter 7 and incorporate it thoroughly 8. Heat a nonstick skillet or a crepe pan over the stove and lightly grease it with a small knob of butter (about 1/2 tablespoon) 9.

Pour a small ladleful of batter into the center (about 1/4 cup / 4 tbsp) 10, letting it spread naturally into a disk. Cook over medium heat for a couple of minutes: when bubbles begin to appear on the surface and the edges look slightly dry 11, gently flip the pancake with a spatula. Continue cooking for about 1 minute on the other side, until golden 12.

Transfer the pancake to a plate and continue in the same way until the batter is finished; with these quantities you'll get about 12 pancakes. Stack the pancakes as they are ready 13. Now divide them among 4 plates, add maple syrup 14 and serve immediately 15.

Storage

It is recommended to enjoy quick pancakes freshly made. If any remain, you can store them in the refrigerator in an airtight container for up to 2 days. Before serving, reheat briefly in a skillet or in the microwave.

Pancakes can also be frozen, separated with sheets of parchment paper; when needed simply thaw them in the refrigerator and then reheat.

Tip

To make your quick pancakes even more aromatic, you can flavor the batter with grated lemon or orange zest, or with the seeds of a vanilla pod. Instead of maple syrup, serve them with honey, hazelnut spread, Greek yogurt or seasonal fresh fruit.

For the translation of some texts, artificial intelligence tools may have been used.

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