Ingredients
Equipment
Method
Cooking Instructions
- In a large mixing bowl, crack the 2 large eggs and whisk them until they are well beaten. Gradually add the 2 cups of milk, continuing to whisk until the mixture is combined.
- Slowly incorporate the 2 1/4 cups of white self-raising flour into the egg and milk mixture. Use your whisk or a fork to mix the batter until it is smooth and free of lumps. Be careful not to overmix; a few small lumps are perfectly fine.
- Place your non-stick skillet or griddle over medium heat. Allow it to heat up for a few minutes until it’s hot but not smoking.
- Once the skillet is ready, lightly grease it with a small amount of oil or cooking spray. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, and the edges look set, usually about 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for another 1-2 minutes on the other side until golden brown. Remove them from the skillet and keep them warm while you repeat the process with the remaining batter.
- Serve your Quick And Easy Pancakes warm, topped with your favorite syrup, fruits, or other toppings. Enjoy your delicious breakfast!
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat pancakes in the microwave or toaster for a quick breakfast.