Simple Pancakes Without a Blender

Ingredients

• 1 cup all-purpose flour (sifted, if possible)
• 1 cup milk (whole or semi-skimmed)
• 1 egg (large)
• 1 tbsp vegetable oil (plus a little more for greasing the pan)
• salt (to taste; use a pinch for a savory version)

Steps

1. 1

   In a bowl, add the egg, milk, oil, and salt. Beat with a fork or whisk until the mixture is smooth.

2. 2

   Gradually add the flour, stirring continuously to incorporate it and prevent lumps. The batter should be thin and slightly thick, similar to a light cream.

3. 3

   Heat a nonstick frying pan over medium heat. Lightly grease it with oil, removing the excess with a paper towel if necessary.

4. 4

   Pour a small ladleful of batter into the center of the pan and immediately tilt and rotate the pan to spread the batter into a thin, even layer.

5. 5

   Cook for about 1 to 2 minutes, until the surface loses its sheen and the edges begin to loosen. Flip the pancake with a spatula.

6. 6

   Cook the other side for approximately 30 seconds to 1 minute, until lightly golden. Transfer to a plate and repeat with the remaining batter, greasing the pan only when necessary.

7. 7

   Fill the pancakes as desired, roll them up, and serve. For a sweet version, omit or reduce the salt and add sugar to the batter according to the chosen filling.

Notes

The recipe was reconstructed from the title because the provided description and transcript did not contain any audible ingredients or instructions. If the batter is too thick to spread, gradually add milk; if it is too thin, add a little flour. Common savory fillings include ground beef, chicken, or cheese; for a sweet version, use fruit, dulce de leche, or chocolate.

Nutrition per serving

• breakfast
• snack
• pancake
• frying pan
• quick
• without a blender
• vegetarian
• adaptable