Check out our simple and quick recipe for delicious pancakes—light and delicate with a gentle and clear consistency. This universal and easy-to-remember recipe will allow you to quickly and efficiently prepare a perfect portion of tasty and nutritious pancakes suitable for any occasion. You can freely adapt our recipe to suit your needs. Remember, you are the one in charge!
To prepare our exquisite pancakes, you will need 3 basic ingredients: FLOUR, MILK, and EGGS. Very easy to remember. The rest are additions that will help you achieve the perfect taste and a smooth consistency tailored to your expectations.
Add SALT, VANILLA SUGAR, and BAKING POWDER in the proportions provided below to obtain a universal batter that fits both savory and sweet versions. You can also add sparkling water to give the batter lightness and make the pancakes fluffier.
Flour - We definitely recommend the one from Młyn Jelonki! We recommend it because it’s simply the best! For pancakes, we use the yellow one, namely KURPIOWSKA FLOUR. It is a solid staple in every kitchen—universal and incredibly tasty—yet a light flour that is also suitable for pizza.
However, we encourage you to experiment with other flours and to mix proportions according to your own needs. Remember, you are only limited by your imagination. You can use cake flour or spelt flour. There are many types to choose from, so you have plenty of options! We also offer vegan and gluten-free flours.
You can easily increase or decrease the amount of batter while maintaining the correct proportions. If you feel like having a smaller portion of pancakes, use proportionally less of the stated ingredient volumes while keeping at least 1 whole egg. You can also use a rice drink or another alternative instead of regular milk.
Ingredients:
- 2 Cups of Wheat Flour – approximately 300g
- 3 Eggs
- 1 Cup of Milk
- 1 Cup of Water (preferably sparkling)
- A pinch of Salt
- A pinch of Baking Powder
- 3 Tablespoons of Butter or Vegetable Oil
From these proportions, you will get 15 pancakes, at 101 kcal each.
Pour the flour into a bowl, add the eggs, milk, and water, then blend everything into a uniform, smooth, pouring mass. Don't forget the vanilla sugar and a pinch of baking powder. If you don't have a mixer handy, don't worry—mix the batter thoroughly with a spoon or fork. If some lumps remain—too bad. The pancakes will still be delicious! Remember to add a bit of vegetable oil or butter to make them easier to bake.
If you are serving pancakes in a savory version, for example with yellow cheese and ham, use a bit less vanilla sugar and add more salt. Remember, you have total freedom in choosing your ingredients—just stick to the basic concept. Let the mixed batter sit covered for 15 minutes to take a "breath" before frying. Heat the pan well while spreading a small amount of oil. Then pour small portions of batter with a large spoon, making sure to spread it evenly across the entire pan. Fry the delicious pancakes until golden on both sides; flip to the other side when the bottom of the pancake is nicely set. A well-heated pan is the best start for successful pancakes. This way, even the first one will be perfect!
Our exquisite and delicate pancakes can be served sweet—with freeze-dried fruit, jam, or chocolate cream—as well as savory—for example, with yellow cheese, spinach, or ham. The possibilities are endless. It all depends on what you have in the fridge and what is at hand. Everyone likes something different, and everyone has their own way to make the best pancake. We recommend our dried and freeze-dried fruits, which will remind you of the taste and scent of summer even during long winter evenings. Our offer includes: Raspberry, Blackberry, and Cherry, but of course also Strawberry, both in slices and powder. From more exotic fruits, we recommend Mango and Kiwi or Banana, and we also have Canadian Cranberry.
Of course, the best pancake is simply the one with jam alone, but peanut butter or another type of spread should always be considered for such decisions. Honey and white cheese or yogurt also seem to be very good choices. And the best part is that every choice will be a good one. There are as many possibilities as there are ideas in the heads of those preparing this delicious dish. No two pancakes are the same.
To the end of the batter in the bowl, we added a bit of Strawberry powder and gave it a few minutes to rest. Freeze-dried fruits are practically void of water, so it's good to let them soak for a while. The batter turned a pleasant pink, and the last pancake was truly surprisingly good and unlike any we’d had before. The experiment was a total success—we must definitely repeat it. Next time maybe with Mango or Kiwi. Why not?
