There are days when I wake up craving something sweet for breakfast, but I don’t want to order anything or spend too much money. I just want something warm and homemade without having to spend too much time in the kitchen.
One morning, I had exactly that kind of craving. I was hungry, but since I was cooking only for myself, making a big batch of pancakes didn’t make much sense. I also didn’t want to buy an entire packet of pancake mix just for one breakfast.
So, I checked what I already had in my kitchen and decided to make a small batch from scratch. With some flour, milk, sugar, and a few basic ingredients, I had soft, warm pancakes ready in just a few minutes.
They were simple, inexpensive, and just enough to satisfy my sweet craving without leaving me with a pile of leftovers. It turned out to be one of those breakfasts that feels a little special without actually costing much.
So, if you’re cooking for one and want something sweet, quick, and budget-friendly, these simple pancakes are worth trying.
Pancake
Equipment
- 1 Frying Pan
- 1 Ladle
- 1 Bowl
- 1 Spoon
Ingredients
- 50 g All-purpose flour
- 75 g Milk
- 10 g Sugar
- 2 tbsp Butter/oil
- Water as required
Video
Recipe
Step 1: Mix the Dry Ingredients
Start by taking a mixing bowl and adding the flour, sugar, baking powder, and a small pinch of salt.
Give everything a good mix with a spoon or whisk. This helps distribute the baking powder and sugar evenly throughout the flour, so every pancake cooks evenly.
Step 2: Add the Wet Ingredients
Slowly pour in the milk while stirring the mixture.
Add the vanilla essence and continue mixing gently until everything comes together into a smooth, thick but pourable batter.
If the batter feels too thick, add a little more milk or water, one tablespoon at a time. Avoid adding too much liquid at once.
Don’t worry if you see a few small lumps. Overmixing can make the pancakes less soft and fluffy.
Step 3: Rest the Batter
Let the batter rest for about 5 minutes.
This gives the baking powder some time to activate and allows the flour to absorb the liquid. The batter should still be easy to pour after resting.
While the batter rests, you can heat your pan.
Step 4: Heat the Pan
Place a non-stick pan or tawa over medium-low heat.
Let it warm up for a minute or two, then lightly grease the surface with a little butter or oil.
Keeping the heat moderate is important. If the pan is too hot, the outside can brown quickly while the centre remains uncooked.
Step 5: Pour the Batter
Give the batter a gentle stir once before cooking.
Pour a small ladleful of batter into the centre of the pan. Let it spread naturally into a round shape rather than spreading it too much with a spoon.
For smaller pancakes, use less batter. This also makes them easier to flip.
Step 6: Cook the First Side
Let the pancake cook undisturbed for about 1–2 minutes.
You’ll notice small bubbles appearing on the surface, while the
edges will start to look set and slightly dry. This is a good sign that it’s ready to flip.
If you notice the bottom browning too quickly, reduce the heat slightly.
Step 7: Flip and Cook
Carefully slide a spatula underneath the pancake and flip it in one smooth motion.
Cook the other side for another 1–2 minutes, or until it turns lightly golden and the centre is cooked through.
Repeat with the remaining batter, adding a little more butter or oil to the pan if needed.
Step 8: Serve Warm
Transfer the pancakes to a plate and stack them while they’re still warm.
You can keep them simple with a little butter or add honey, jam, chocolate spread, fresh fruit, or any topping you already have at home.
And that’s it!
You have a warm, soft, homemade pancake breakfast without making a huge batch or spending much money. It’s perfect for those mornings when you’re craving something sweet but want a quick, single-serving breakfast that doesn’t leave you with a pile of leftovers.
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