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Pancakes are a breakfast staple for many people, and there are countless ways to make them. Regardless of whether you prefer a classic stack of buttermilk pancakes or something a little more creative, there’s no denying that pancakes are a tasty and satisfying way to start your day. In this post, we’re going to take a look at two different pancake recipes, both of which are easy to make and require minimal ingredients. The first recipe we’re going to look at is a classic pancake recipe that uses milk, eggs, and flour. This recipe is perfect if you’re looking for a simple, no-frills pancake that won’t require any special ingredients. To start, you’ll need to gather the following ingredients: - 2 cups of all-purpose flour - 2 tablespoons of sugar - 2 teaspoons of baking powder - 1/2 teaspoon of salt - 2 cups of milk - 2 large eggs - 1/4 cup of melted butter or vegetable oil To make the pancakes, you’ll need to whisk together the dry ingredients (flour, sugar, baking powder, and salt) in a medium bowl. In a separate bowl, whisk together the milk, eggs, and melted butter or vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix the batter - a few lumps are okay. Heat a non-stick skillet over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges start to look dry, then flip and cook until the other side is golden brown. Repeat with the remaining batter. Serve the pancakes with your favorite toppings - maple syrup, whipped cream, fruit, etc. These pancakes are light, fluffy, and delicious, and they’re sure to become a breakfast favorite. If you’re looking for a pancake recipe that doesn’t require milk, eggs, or flour, don’t worry - we’ve got you covered. This vegan pancake recipe is just as tasty as traditional pancakes, and it’s perfect if you have dietary restrictions or just don’t have certain ingredients on hand. Here’s what you’ll need: - 1 ripe banana - 1/2 cup of rolled oats - 1/2 cup of unsweetened almond milk (or any non-dairy milk) - 1 teaspoon of baking powder - 1/2 teaspoon of vanilla extract - Pinch of salt To make the pancakes, start by blending the rolled oats in a blender or food processor until they form a fine flour. Add the remaining ingredients and blend until smooth. Let the batter sit for a few minutes to thicken up. Heat a non-stick skillet over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges start to look dry, then flip and cook until the other side is golden brown. Repeat with the remaining batter. Serve the pancakes with your favorite toppings. These pancakes are a bit denser than traditional pancakes, but they’re still delicious and satisfying. Plus, they’re vegan and gluten-free! Whether you prefer classic pancakes or something a little more creative, there’s no denying that pancakes are a delicious and comforting breakfast choice. Try out these two recipes the next time you’re in the mood for a pancake breakfast - your taste buds will thank you!
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