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Pancakes 2/10

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Pancakes

Evoking images of Sunday mornings around the breakfast table, pancakes are best when made from scratch. Whether you go for straight buttermilk, blueberry, chocolate chip, or banana, pancakes remain synonymous with leisurely breakfasts and brunch. So, for your family recipe book consideration, try these easy fluffy pancakes, and don't look back.

Ingredients (for around 8 pancakes):

  • 1 cup all-purpose flour
  • 2 tbsp white sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 2 tbsp vegetable oil
  • 1 egg

Instructions:

  1. Mix the flour, sugar, baking powder, and salt in a bowl. Make a well in the center, and pour in milk, oil, and egg. Mix until smooth.
  2. Heat a lightly oiled skillet over medium-high heat. Using the laddle, scoop the batter onto the griddle. Cook until bubbles form and the edges are dry. 
  3. Flip and cook until browned on the other side. Repeat with remaining batter.
  4. Serve immediately with your choice of topping!

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!