Pancakes are a versatile recipe that’s perfect for any occasion: breakfast, a quick lunch, a dinner to clear out the fridge, or a last-minute dessert. They can be made sweet or savory, very thin or slightly thicker… and most importantly: with just a few ingredients that we always have on hand. Here’s my basic version, simple and flexible, which you can modify to suit your tastes. Light and versatile pancakes: sweet or savory, ready in minutes.

Preparation time: 5 minutes (+ 30 minutes optional rest)
Baking time: 15 minutes
Total time: 20-35 minutes
Servings: 8-10 pancakes with a diameter of 20 cm
Calories: about 90 kcal per pancake (without filling, made from cow’s milk, unsweetened)

Ingredients
250 g flour of your choice (approximately 125 g; you can use type 0, type 1, whole wheat or gluten-free flour)

2 eggs

120 ml of milk, including plant-based milk

120 ml of water

1/4 teaspoon of salt

(Optional) 1 tablespoon melted butter or coconut oil for the dough

(Optional for sweet version) 1 tablespoon of sugar + a few drops of coconut extract

Instructions