This recipe yields around 14 small pancakes. This quick, simple, and cost-effective snack is easy to make and sure to be a crowd-pleaser for kids. You can easily double or triple this recipe if you need to prepare more. It pairs well with a variety of toppings, including bacon, bananas, maple syrup, berries, fruit slices, hazelnut spread, lemon juice, chocolate, and many more.

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Ingredients:

• 1 cup flour
• 1 tsp baking powder
• 1/8 cup sugar (can be increased to 1/4 cup for a sweeter mix)
• 1 egg
• 1 tsp vanilla extract
• 1 cup milk (can be replaced with water to lower cost, this will make it a little bland)
• Butter or table spread for greasing the pan

Method:

1. Preheat a frying pan on low to medium-low. This will help get a consistent even heat. Give the pan time to heat completely. If the temperature is too high the pancakes will burn before they are ready to be flipped.
2. Add all the ingredients to a large mixing bowl. Whisk the ingredients together until all the lumps are gone and the mixture is smooth.
3. Grease the frying pan with a little butter or table spread.
4. Using a deep spoon or ladle pour out your pancakes to the size you want. Smaller pancakes are easier to flip.
5. When the pancakes have bubbles forming on top and the edges look cooked carefully flip them over with a spatula to cook the other side. The time for this will vary depending on how hot the pan is.
6. Remove the pancakes and put them on a plate with some kitchen paper to absorb any excess butter.

To Serve:

You can serve these pancakes with whatever kind of chocolate, fruit, or sauce you choose. In our home, we enjoy using jam and hazelnut spread. This is a delicious breakfast treat with maple syrup and bacon or a light and delightful snack with sugar and lemon juice.