Pancakes with Honey

The pancakes are light, fluffy, and have a hint of sweetness, making them a perfect dessert or a sweet breakfast option.

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk, Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons white granulated sugar
2 cups milk
2 standard eggs
2 tablespoons butter, melted
Honey, for drizzling
Toasted sesame seeds, for garnish (optional)

Method

In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the milk, eggs, and melted butter.
Gradually pour the wet ingredients into the dry ingredients, whisking until well combined and no lumps remain.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour ¼ cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1–2 minutes, or until golden brown.
Repeat the process with the remaining batter, adding more butter or cooking spray as needed.
Stack the pancakes on a serving plate and drizzle generously with honey.
Garnish with toasted sesame seeds, if desired.