Fluffy American Pancakes

Compared to our pancakes, American pancakes are smaller, thicker, and fluffier. We can enjoy them for breakfast, lunch, dinner, or as a snack, and for an even greater treat, we serve them with fresh fruit and various sweet toppings.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 140 g Wheat flour, white, multi-purpose

  • 2 teaspoons Baking powder

  • 0.5 teaspoons Salt, table

  • 2 spoons Sugar, brown

  • 150 ml Milk, whole milk

  • 1 piece Egg, fresh

  • 30 g Butter, unsalted

  • pieces Butter, unsalted

Steps

  1. Place a small pot on the stove and slowly melt the butter over low heat. Once the butter is melted, remove the pot from the heat.

  2. In a large bowl, mix the flour, baking powder, salt, and sugar. In a smaller bowl, whisk the egg with milk, then mix in the cooled melted butter. Pour the egg mixture into the bowl with the dry ingredients and mix with a whisk until you get a uniform batter. Do not mix too quickly, too long, or too much, as small lumps are allowed.

  3. When cooking the American pancakes, first heat the pan well and grease it with a little oil, coconut fat, or a piece of butter. Pour two tablespoons of batter onto the hot pan for one pancake (about 9 cm in diameter). Cook the pancake over medium heat, and when the bottom side is nicely golden brown and small bubbles appear on the top side, carefully flip it with a spatula and cook the other side. If you have a larger pan, you can cook 2-3 pancakes at the same time. Repeat the process until all the batter is used.

  4. Stack the cooked pancakes on a plate and serve with fresh or baked fruit, various fruit, sweet, or chocolate toppings, and jams or marmalades.

Nutrition Information (Per 100g)

  • Calories: 334.6 kcal
  • Fat: 10.86 g
    • Saturated Fat: 6.16 g
  • Carbohydrates: 48.16 g
    • Sugars: 8.33 g
  • Protein: 7.97 g
  • Fiber: 0.72 g

Advice

If we want the pancakes to be even lighter and fluffier, we separate the eggs at the beginning of preparation into yolks and whites - we mix the yolks with milk and melted butter, and we beat the whites into stiff peaks, which we gently and slowly fold into the batter in two or three parts. Instead of milk, we can use buttermilk, yogurt, or "sour milk," which we prepare by mixing one teaspoon of vinegar or lemon juice into the milk and letting it sit for a few minutes.