Ingredients:

• 2 large eggs
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest (optional)
• ¼ cup all-purpose flour (fluffed, spooned, and leveled)
• ¼ teaspoon baking powder
• ½ teaspoon white vinegar (or lemon juice)
• 2 tablespoons granulated sugar
• Oil (any neutral oil, for cooking)

Instructions:

1. Start by separating the egg whites and egg yolks into two different mixing bowls.
2. Be careful not to break the yolk.
3. In the bowl with egg yolks, combine milk, vanilla extract, and lemon zest.
4. Whisk briefly.
5. Sift in the flour and baking powder.
6. Mix until smooth and free of dry flour.
7. Set aside.
8. In the bowl with egg whites, add vinegar or lemon juice.
9. Beat with a hand mixer on medium speed until frothy.
10. Gradually add sugar, continuing to beat.
11. After adding all the sugar, increase mixer speed to medium-high.
12. Continue beating until the egg white mixture forms stiff peaks.
13. Gently fold in ⅓ of the stiff peak meringue into the yolk batter.
14. Use a spatula and mix until evenly incorporated with no streaks.
15. Fold in the remaining meringue gently.
16. Mix until combined, ensuring no streaks remain.
17. Avoid overmixing to prevent deflating the meringue and batter.
18. Prepare to cook by either using a large spoon, a large cookie scoop, or a piping bag with a large round tip for the batter.
19. Cooking the Pancakes:
20. Lightly oil a nonstick pan and heat over low heat.
21. Be sure to remove excess oil.
22. Scoop or pipe the batter into the pan, forming 2 to 3 pancake mounds.
23. Cover the pan with a lid and cook for 7-8 minutes.
24. Once the bottom is golden, gently flip the pancakes.
25. Cover and cook for another 5-6 minutes until golden and fully cooked.
26. Serve the pancakes immediately with toppings like sweetened whipped cream, fruits, powdered sugar, or maple syrup.

Notes:

To maintain a fluffy texture, avoid overmixing the batter.
Cook pancakes on low heat to ensure even cooking and to prevent burning.

Ingredients:

• 2 large potatoes, peeled and grated
• 1 carrot, peeled and grated
• 1 zucchini, grated
• 1/2 cup of finely chopped onion
• 2 cloves of garlic, minced
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• Olive oil or vegetable oil for frying

Directions:

1. Prepare the Vegetables:
   1. After grating the potatoes, carrot, and zucchini, place them in a clean kitchen towel and squeeze out as much liquid as possible.
   2. This step is crucial for getting crispy pancakes.
2. Mix the Batter:
   1. In a large bowl, combine the grated potatoes, carrot, zucchini, chopped onion, and minced garlic.
   2. Add the beaten eggs and mix well.
   3. Gradually add the flour, salt, and pepper, stirring until the mixture is well combined.
3. Heat the Oil:
   1. In a large skillet, heat a thin layer of oil over medium heat.
4. Cook the Pancakes:
   1. For each pancake, spoon about 2 tablespoons of the vegetable mixture into the skillet, flattening it into a pancake shape with the back of the spoon.
   2. Cook for 3-4 minutes on each side or until the pancakes are golden brown and crispy. Be careful not to overcrowd the skillet; cook the pancakes in batches if necessary.
5. Drain and Serve:
   1. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
   2. Serve warm.

These Potato and Vegetable Pancakes can be customized with your choice of vegetables or spices, making them a versatile option for any meal. Enjoy them with a dollop of sour cream, applesauce, or your favorite dipping sauce for an extra flavor boost.

Ingredients:

• 2 large eggs, separated
• 3 tablespoons granulated sugar
• 1/4 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• Pinch of salt
• 3 tablespoons milk
• Butter or oil for greasing the pan

Instructions:

1. Separate the egg whites from the yolks into two different bowls.
2. In the bowl with the egg yolks, add sugar and vanilla extract.
3. Beat until pale and creamy.
4. Sift in the flour, baking powder, and salt into the bowl with the egg yolk mixture.
5. Gently mix until just combined.
6. Gradually add milk to the batter, stirring until smooth.
7. In the bowl with the egg whites, beat until stiff peaks form.
8. Gently fold the beaten egg whites into the batter until just combined.
9. Be careful not to overmix, as this can deflate the egg whites and result in denser pancakes.
10. Heat a non-stick pan or griddle over medium-low heat and grease with butter or oil.
11. Spoon about 1/4 cup of batter onto the pan for each pancake.
12. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to set.
13. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
14. Serve the fluffy soufflé pancakes immediately with your favorite toppings, such as fresh berries, maple syrup, or whipped cream.
15. Enjoy your light and airy soufflé pancakes!

Ingredients:

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup Greek yogurt
• 1/4 cup milk
• 2 large eggs
• 1 tsp vanilla extract
• Butter or oil for the pan

Directions:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, combine Greek yogurt, milk, eggs, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick pan over medium heat and coat with butter or oil.
5. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve warm with your favorite toppings.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 220 kcal per serving | Servings: 4 servings

Ingredients:

• 2 large eggs (separated)
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest (optional for extra zing)
• ¼ cup all-purpose flour (properly fluffed, spooned, and leveled)
• ¼ teaspoon baking powder
• ½ teaspoon white vinegar (or lemon juice for an alternative)
• 2 tablespoons granulated sugar
• Neutral oil for cooking (such as vegetable oil)

Directions:

1. Separate Egg Whites and Yolks: Carefully divide the whites and yolks into two bowls.
2. Yolk Mixture: In the yolks, mix milk, vanilla extract, and lemon zest.
3. Whisk in flour and baking powder until smooth.
4. Egg White Mixture: In the whites, add vinegar. Beat until frothy, then gradually add sugar until stiff peaks form.
5. Combine Mixtures: Gently fold a third of the egg whites into the yolk mixture.
6. Add the remaining whites, folding until just mixed.
7. Prepare for Cooking: Use a large spoon, cookie scoop, or piping bag for the batter.
8. Prep Your Pan: Lightly oil a nonstick pan and heat on low.
9. Shape Pancakes: Scoop or pipe batter to form 2-3 pancakes.
10. Cook Covered: Cook covered for 7-8 minutes, flip, then cook another 5-6 minutes.
11. Serve Immediately: Enjoy with your favorite toppings!

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 168 kcal | Servings: 1 pancake

• 1 cup flour
• 1ml baking powder
• pinch of salt
• 1 egg
• 250ml milk
• 15ml vegetable oil
• cinnamon sugar or lemon juiced

1. Mix together (whisk) 1 cup flour, 1ml baking powder, pinch of salt, 1 egg, 250ml milk and 15ml vegetable oil.
2. If the mixture is too thick add more milk.
3. This makes 8 pancakes.
4. Sprinkle pancakes with cinnamon sugar or some lemon juiced squeezed over them not a lot, only a few drops.

Mix together (use a whisk):

• 1 cup flour
• 1ml baking powder
• pinch of salt
• 1 egg
• 250ml milk
• 15ml vegetable oil

1. If the mixture is too thick add more milk.
2. This makes 8 pancakes.
3. Add cinnamon sugar and some lemon juiced squeezed over them.
   Not a lot, only a few drops.

South Africans call them pancakes… Americans call them crepes… Either way, everyone loves them.
Here’s an easy pancakes crepes recipe that will delight everyone and make you their favorite cook!

Course: Dessert or Other
Cuisine: International

Ingredients

• 4 cups Flour (All-Purpose)
• 4 Eggs
• 5 cups Water
• ½ tsp Salt
• ½ cup Oil
• 4 tsp Baking Powder

Instructions

1. Mix all the ingredients thoroughly.
   (The secret is to add the Baking Powder last and to mix very well.)
2. Put a little oil or non-stick cooking spray in a medium-high heat pan.
3. Add enough of the mix to the pan to cover the entire bottom of the pan with a thin layer.
4. Bake on one side for about 45 seconds to 1 minute.
5. Flip the pancake using a spatula (egg-lifter, as we South Africans call it).
6. Bake on the other side for about the same time.
7. Remove from the pan. Some people spray a little butter on the pancake.
8. Sprinkle a little cinnamon-sugar (mix) on the pancake and roll it using a fork.
   You can also use a savory filling instead, if you choose.

100g Plain flour
250ml full fat milk
2 large eggs
Tbsp melted butter
Pinch of salt
1 tbsp of caster sugar
Fail proof leave to stand for half hour room temperature

INGREDIENTS
8 ounces flour (250 g)
112 teaspoon salt
3 eggs
3/4 pint milk (about 375 ml)
2 tablespoons melted butter (30 ml)
2 tablespoons cognac (or brandy or rum)
1 cup sugar
1 tablespoon cinnamon, ground

DIRECTIONS
Sift together the flour and salt.
Beat the eggs and whisk in the milk, melted butter and cognac (or whatever hard liquor you choose).
Add to the dry ingredients and whisk until very smooth.
If in doubt, pour through a fine sieve.
The batter should be as thin as fresh cream.
Leave the batter to stand for 30 minutes to 2 hours. (This is important for the final result).
By the time you use the batter it will have thickened.
It can be thinned again by whisking in a little water. (Be careful not to thin it down too much).
Use a bit of butter to make the pancakes.
If you have a nonstick pan, use a little butter only for the first pancake, to make sure it won’t stick.
Butter is also nice for the flavour, but you need very little.
Heat the pan well.
For each pancake or crepe, use only enough batter to cover the entire surface of the pan in a thin layer, when you tilt the pan.
3 tablespoons are usually enough, or 2 tablespoons for a smaller pan.
Keep in mind that they must be thin.
Flip the pancake when the edges start going golden and little bubbles appear on the surface.
Keep a plate handy and repeat the same process, piling the pancakes on the plate.
I put pieces of wax or baking paper between pancakes to make it easier to handle afterwards.
Mix the cinnamon with the sugar.
For traditional bazaar pancakes, sprinkle each pancake generously with cinnamon-sugar, roll up loosely, and hand out!

* If you’re only using it later, cover with wrap when cold to prevent drying out.
* You can use this batter very successfully to make classic Crepes Suzettes, but make the crepes in a smaller pan (4-5″ diameter).
* If you like you could add 1 tablespoon superfine (caster) sugar and 1 teaspoon vanilla to the batter when whisking it.
* Can be used with savoury, meat or vegetarian fillings, can be stacked with various fillings between, or filled, rolled, and baked with a cheese sauce.
* The unfilled pancakes freeze very well.