Pudding pancakes: A sweet twist on breakfast classics
Everyone loves pancakes. They're a perfect choice for breakfast or a quick dinner, as they take less than half an hour to make. To enhance the flavor of the batter, I added two teaspoons of vanilla pudding powder, which turned out to be a great decision.
Pancakes are a staple in many cuisines around the world. Think of classic American pancakes or French crêpes, and you'll realize that the number of possible toppings is endless. Sweet versions of pancakes have many fans, likely because they're sometimes as satisfying as a dessert. Inspired by this idea, I decided to add pudding powder to the batter to elevate its sweetness.
The first pancake is a test pancake
While I added vanilla pudding to the pancake batter, other flavors work well too. The batter will be quite runny, which is just right. It’s worth noting that the first pancake is often a test—expect it to be less than perfect. However, this helps in adjusting the heat level or cooking time. These pancakes pair wonderfully with maple syrup, but feel free to explore different toppings. For a truly indulgent treat, try mascarpone cream. With this filling, the pancakes become a full-fledged dessert.
Recipe for pudding pancakes
Ingredients:
- 1 package of vanilla pudding powder (2 oz)
- 2 tablespoons of sugar
- 3 eggs
- 1/2 cup of all-purpose flour
- 3/4 cup of milk
- 3/4 cup of carbonated water
- 2 tablespoons of vegetable oil
Preparation:
- In a large bowl, beat the eggs with sugar until the mixture is fluffy.
- Sift the pudding powder and flour into the bowl, then gently mix to avoid lumps.
- Gradually add milk and carbonated water, mixing continuously until the batter is smooth.
- Add 2 tablespoons of oil and mix again.
- Heat a pan with a little oil over medium heat. Pour small portions of batter, spreading them evenly over the pan's surface. Cook the pancakes on both sides until golden brown.
- Serve the pancakes with your favorite jam, fresh fruits, maple syrup, or nuts.
