Sundays are usually pancakes or crepes days.
This Sunday I couldn’t decide if I want chocolate, banana or strawberries,
hence I make The ChocoBanaStrawberry Pancakes.
3 eggs (you can only see 2, but I decide to add one extra)
1 cup whole milk
1/4 cup coconut milk
(the one I had was really thick, if you use Diamond ot Silk is going to be thinner and you can use more if you like the flavor)
a pinch of pink salt
1 1/2 tbs sugar
1 cup whole wheat flour (or regular flour)
1 1/2 tbs baking powder
1 tbs vanilla extract
2 tbs butter (can add more if you don’t mind the fat)
stuff to put on the pancakes
I had chocolate, bananas, strawberries and pecan
Such a bad picture, I apologize!
Crack the eggs in a large bowl and beat them lightly with a wisk.
Add the milk and mix with the eggs.
Add the vanilla extract, pink salt and sugar; mix.
Mix the baking powder with the flour and start sifting it into the mixture.
Incorporate the flour into the mixture by whisking everything lightly.
Add the melted butter and give it a final swirl.
Heat a frying pan on medium temperature.
Put 1/2 tbs butter into the pan, or spray it with some oil.
Fill a ladle with the mixture and put it into the pan.
Let the mixture spread by itself.
On this side you can put whatever fruit, seed or type of chocolate you feel like…
When the mixture stops making bubbles
and the bottom part of the pancake is golden you should flip it on the other side.
Let it cook for 2-3 minutes and remove.
Continue making pancakes until there is no more mixture left! 😀
To keep the pancakes warm while you cook them, you should cover them with a clean towel.
ENJOY!
Culinary Epiphany 