We’ve recently begun doing a lot of pancakes, and this one is my own new recipe! Plus, this pancake can be served chilled or fresh (hot), even though I personally prefer the latter. This quick recipe is great for any time of the day, and can satisfy your taste buds and your stomach, both!
Makes: 1 huge, thin pancake.
1 whole egg
4-1/4 tbsps all-purpose flour
1/4 tsp baking powder
1/2 tsp vanilla essence
2 tsps sugar
2 scoops ice-cream (any flavour)10 tbsps milk
- First, mix the milk and ice-cream in a blender.
- Now mix all the wet ingredients and the dry ingredients in separate bowls.
- Add the ice-cream milk/shake to the wet mixture. Mix well.
- Slowly and gradually add the wet mixture to the dry mixture. Be careful not to form lumps.
- Oil a pan. On medium heat, pour the batter in the pan in circles. If you want a thin pancake, which is great for an ice-cream pancake, spread the batter all over the pan. Make sure it is even.
- Flip over when one side is done or when you see bubbles forming on top.
- When the other side is also cooked, take off from flame.
- Serve hot or chilled. Goes great with a scoop of ice-cream in the centre, chocolate syrup etc as toppings.