Fluffy pancake // even I can make – a delicious recipe with milk, lemon juice, flour, powdered sugar, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix milk and lemon juice in a bowl and let this rest at least a couple of minutes.
2
In a separate bowl put flour, sugar, baking powder, baking soda, and salt.
3
In the first bowl mix the egg and the butter.
4
Heat a pan (add cooking spray to make sure the pancake will not stick) at medium heat while mixing the dry ingredients with the wet ones until the batter is smooth.
5
Start putting some batter on the pan, you will notice it will start to raise a little.
6
Use a spatula to check it is not sticking and to check it's not burning :)
7
When you can notice several bubbles on the uncooked surface, even if they are staying unburst under the surface (or if the other side is burning [turn down the heat...]), use the spatula to quickly turn the pancake.
8
this side will take a little less to brown, check it lifting it a little with the spatula.
263
kcal
Calories
10
g
Fat
35
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 180 ml milk, 2 tbsp lemon juice, 125 grams all-purpose flour, 2 tbsp powdered sugar, and more.
Yes, Fluffy pancake // even I can make falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
