Pancakes are very easy to make. You can make them in batches and reheat them for a quick breakfast.
My grandma used to fill them with a sweet cheese filling (quark (white cheese) with rasins and a little bit of suggar according to taste). We used to eat them fresh or the next day when she just banged them into the oven for reheating. The cheese then turned harder. Both ways are totally delicous.
1 cup all-purpose flour
2 tablespoons each sugar and baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk (milk substitute, water or soda)
2 tablespoons vegetable oil plus oil for frying
In a large bowl, mix together dry ingredients. Mix well. Beat in the in egg, milk and vegetable oil, stirring until wet. Mixture should end up slightly lumpy. Leave the mixtrue for about 10 minutes.
Heat a griddle or large skillet to medium high. Add very little oil to the pan.
Pour some of the batter on the skillet. If you like American style pancakes then you can make several small pancakes a time, depending on how many your skillet or griddle will hold without the pancakes touching and leaving room to be able to flip them. I personally like the European style more, which are large ones and for those I use a medium sized pan.
The pancakes are ready to flip when you see many bubbles popping on the surface. Flip and cook for another minute, the second side doesn’t take as long to cook. Both sides should be a nice golden brown.
Tip: If you want to fill them with a savoury filling leave out the suggar. For those who want to keep it kosher (or follow a diet that doesn't allow mixing different proteins), use a milk substitute or use water or soda (the pancakes will be even fluffier)
