Classic Pancakes & Eggs (g/d) Recipe
2 extra light pancakes and 3 eggs any style served with maple syrup or.
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Ingredients
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Pancake batter (makes 2 extra-light pancakes)
Eggs & serving
Method
Pancake batter (makes 2 extra-light pancakes)
Combine dry ingredients
In a medium bowl whisk together 0.5 cup all-purpose flour, 0.5 tsp granulated sugar, 0.75 tsp baking powder and 0.125 tsp fine salt until evenly mixed.
Combine wet ingredients
In a separate small bowl or measuring cup whisk 0.33 cup milk, 0.5 of a large egg (beat one egg and use half), 1 tbs melted unsalted butter and 0.25 tsp vanilla extract until smooth.
Make the batter
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate and become light.
Preheat pan and cook pancakes
Heat a nonstick skillet or griddle over medium heat (about 350°F / moderately hot). Brush or wipe 1 tsp neutral oil or butter over the surface. For each pancake, pour about 1/3 cup batter onto the skillet (you will get two slightly oversized thin/extra-light pancakes). Cook until bubbles form and edges look set, 1½–2 minutes. Flip and cook the second side 45–75 seconds more, until golden and springy. Keep pancakes warm on a plate tented with foil while you cook eggs.
Eggs & serving
Prepare for eggs
When the batter is resting (or while pancakes are kept warm), heat a separate nonstick skillet over medium-low to medium heat and add 1 tbs unsalted butter. Swirl to coat the pan.
Cook eggs any style — Sunny-side or Over-easy
For sunny-side: crack all 3 large eggs into the skillet spaced apart, season with a pinch of salt and pepper (about 0.25 tsp salt and 0.125 tsp pepper divided), cover the pan and cook 2–3 minutes until whites are set and yolks still runny. For over-easy: cook uncovered until whites set, carefully flip each egg and cook 15–30 seconds more for runny yolks. For scrambled: whisk the 3 eggs with the salt and pepper, cook over medium-low while stirring gently until soft curds form, about 2–3 minutes.