Yield: 20 small
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

3 ingredients, a whisk, a bowl, a hot pan...


  • 180g Flour
  • 1 Egg
  • 500g Milk


  1. Whisk everything together until a smooth consistency.
  2. Pour one soup ladle of the mixture onto a hot pan greased with veg oil.
  3. Once cooked from one side flip over.
  4. Repeat...


This can easily be done gluten-free with appropriate flour.

As well dairy free with oat milk.

To keep the pancakes you can put a damp towel over them and keep them on the kitchen counter for 2 days. Or wrapped in the fridge for a good few days.

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