🥞 Crispy Swirl Pancakes (Pan-Fried Breakfast Cakes)
🛒 Ingredients
- 2 large eggs
- 1 cup (240 ml) milk
- 2 tbsp melted butter
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1½ cups (190 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- Vegetable oil, for frying
Optional Toppings
- Honey or maple syrup
- Powdered sugar
- Sour cream or whipped cream
- Fresh berries
👩🍳 Instructions
1. Make the Batter
- In a bowl, whisk together the eggs, milk, melted butter, sugar, and vanilla.
- Add the flour, baking powder, and salt.
- Mix until smooth. Let the batter rest for 10 minutes.
2. Shape the Swirls
- Pour the batter into a piping bag or squeeze bottle.
- Heat ¼ inch (6 mm) of oil in a non-stick skillet over medium heat.
- Pipe the batter into spiral shapes about 3–4 inches (8–10 cm) wide.
3. Fry
- Cook for 2–3 minutes until the bottom is golden brown.
- Flip and cook for another 2 minutes until cooked through.
- Transfer to a paper towel-lined plate.
4. Serve
- Stack the pancakes while warm.
- Dust with powdered sugar or drizzle with honey or maple syrup.
- Serve with sour cream, whipped cream, or fresh fruit if desired.
💡 Tips
- Keep the oil at medium heat to avoid burning the outside before the inside cooks.
- Use a squeeze bottle for neat, even spirals.
- Add a pinch of cinnamon or lemon zest for extra flavor.
Prep Time: 10 minutes
Rest Time: 10 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4–6