Description
Discover the magic of the '3-Ingredient Pancake (the fake bread)', a simple, nutritious, and versatile recipe perfect for any time of day. Ideal for breakfast, a quick snack, or a light dinner, this pancake is incredibly fast to make, economical, and naturally gluten-free. It's more than just a pancake; it's a warm embrace that satisfies everyone.
Ingredients
1 large Egg
3 heaping tablespoons (approx. 50g) Shredded mozzarella cheese
2 heaping tablespoons Tapioca starch
Instructions
- Prepare the Batter: In a medium bowl, crack the egg. Add the shredded cheese and tapioca starch
- Mix Well: With a fork or whisk, vigorously mix all ingredients. Beat until you get a homogeneous batter, free of lumps. The consistency should be slightly thicker than a regular pancake batter
- Heat the Skillet: Place a non-stick skillet (approximately 20 cm in diameter) over medium heat. If necessary, lightly grease with a drizzle of olive oil or butter
- Pour the Batter: Pour all the 3-Ingredient Pancake batter into the hot skillet. Gently spread with the back of a spoon to form a uniform circle
- Cook the First Side: Cook for about 2 to 3 minutes, or until the edges begin to loosen from the skillet and the bottom is golden. You will see small bubbles on the surface of the pancake
- Flip the Pancake: With the help of a spatula, carefully flip the pancake. Cook the other side for another 1 to 2 minutes, or until golde
- Serve Immediately: Remove the 3-Ingredient Pancake (the fake bread) from the skillet and serve hot. Fill as you prefer and enjoy!
Notes
A good non-stick skillet is essential; grease thoroughly if yours isn't optimal.
Use medium heat to ensure even cooking and prevent burning.
The batter consistency should be slightly thicker than traditional pancake batter to prevent breaking when flipping.
Flip the pancake carefully with a wide spatula, using a quick and firm motion.
Add a pinch of salt to the batter if your cheese is not very salty to enhance flavor.
This recipe is easily scalable for making multiple pancakes for the family.
Store cooked pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet over low heat, in the microwave (may alter texture), or in an air fryer for crispness.
- Prep Time: 5 mins
- Cook Time: 4 mins
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Brazilian