Easy 3 Ingredients Homemade Pancakes 松软煎饼, 只需面粉, 鸡蛋和牛奶

I had been making these pancakes for quite some time, but I didn't update my blog. I've been just too busy lately. Too many recipes are still pending on my list. 

I used to make pancakes with self-raising flour, egg, and milk. That's the simplest version: no whisking; just mix everything together and cook. If you have no time or equipment to whisk the eggs, you may refer to The Simplest Pancake. 

This recipe is modified from The Simplest Pancake recipe. I replaced self-raising flour with all-purpose flour. The trick to making the pancake soft and puffy is to beat up the eggs until fluffy before cooking the pancakes. 

Ingredients: (Yield 10 pancakes)
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1 Large Egg

1 cup All-Purpose Flour

1 cup Fresh Milk

2 tbsp Castor Sugar or Pinch of Salt (Optional)

Homemade Cute Rilakkuma Pancakes using the same recipe
So soft and fluffy :)
Photo updated: August 2021 

Strawberry Pancakes using the same recipe,
added some homemade strawberry syrup to give it a pretty pink colour and fruity flavour.
Tap here for <<Easy Homemade Strawberry Syrup Recipe >>

Homemade Tokage Pancakes using the same recipe
This time, I used a smaller pan to cook the pancakes, they turned out fluffier than usual!
Photo updated: October 2024 

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I print the Rilakkuma picture on the pancake using Hot Stamp Tool.
Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE 
or make your own customized designs/ logo.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claim as your recipe! Thank you.
如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Crack the egg in a bowl. Add sugar if using. 

2. Whisk the egg until it stops expanding. I used my handheld, takes less than 3 minutes to beat up the eggs.

3. Stir in milk. Add in flour and mix until there are no more lumps.

4. This step is optional but it's MESS-FREE. You may just use a ladle to pour the batter onto the pan and start to cook the pancakes. My method is to pour batter into a piping bag, snip a small 0.5mm hole at the tip. This step is crucial to me because I always drip the batter here and there, so I thought of this way to save my time cleaning up the mess. 

5. Lightly grease the pan with a drop of olive oil. Heat the pan over low-medium heat. Pour a small amount of batter onto the pan. Cook until bubbles appear on the pancake, flip over, and continue to cook until golden brown. Serve warm.

Sometimes, the little boy will have special requests: such as 'Mommy, I want to eat a squirrel for breakfast.' Me: No problem, here you go... 

And, when I have time, I'll make something other than round pancakes...

Pancake with Nutella (drawing)

This time, I used a smaller pan to cook the pancakes, they turned out fluffier than usual!
Photo updated: October 2024

Tips: These pancakes stay soft at all times even if you keep them in the fridge overnight. For leftover pancakes or if making this ahead of time, let the pancakes cool completely and keep in an airtight container, store in the fridge/ freezer. Just warm in a pan (without oil) or microwave before consuming. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!