Description
A versatile, budget-friendly batter made with just flour, eggs, and milk. It can be adapted into sweet pancakes, savory crepes, or fritters in under 5 minutes.
Ingredients
Scale
- 1 cup All-Purpose Flour
- 1 cup Milk (any type)
- 1–2 Large Eggs
Instructions
- Whisk eggs vigorously in a large bowl until frothy.
- Add milk and whisk until fully combined and uniform.
- Add flour and whisk gently until just combined; leave small lumps (do not overmix).
- Let the batter rest for 5-10 minutes to allow flour to hydrate.
- For Sweet Pancakes: Cook 1/4 cup batter per pancake in a skillet over medium heat until bubbles form, then flip.
- For Savory Crepes: Spread thin layer of batter in a hot skillet, cook until edges lift, then flip.
- For Sweet Fritters: Drop spoonfuls of batter into hot oil and fry until golden brown.
Notes
The batter can be stored in the fridge for up to 24 hours. Stir well before using as flour settles. For vegan option, use a flax egg. For gluten-free, use a 1:1 GF flour blend. Adjust milk quantity if batter is too thick or thin.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1-2 pancakes or crep
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 10
Keywords: 3 ingredient recipe, budget cooking, easy breakfast, vegan options, gluten-free, cheap meals, simple batter