American pancakes (best recipe)

Name: American pancakes (best recipe)
Ingredients: 2 medium eggs; 50 g sugar; 50 g melted and cooled butter; 1 teaspoon vanilla extract; 275 ml milk; 180 g flour; 1/2 teaspoon salt; 16 g baking powder; 15 ml extra virgin olive oil; 60 g honey

Dessert - American pancakes (best recipe) by Angela K. - Recipia

American pancakes are thick pancakes made with eggs, milk and butter, browned in a pan and served warm, usually for breakfast, with honey. I’ve tried lots of versions; these are the best in my opinion, and they stay fluffy and flavourful even after two days. I look for fine, lump-free flour because it blends easily into the batter. Prep: 8 minutes. Cook: 22 minutes. Rest: 0 minutes. Total: 30 minutes. Serves: 4. Approximately 455 kcal and 10 g protein per serving.

Ingredients

2 medium eggs
50 g sugar
50 g melted and cooled butter
1 teaspoon vanilla extract
275 ml milk
180 g flour
1/2 teaspoon salt
16 g baking powder
15 ml extra virgin olive oil
60 g honey

Preparation

1. Beat the eggs and sugar in a bowl with a whisk for 2 minutes. 2. Pour in the melted, cooled butter, then add the vanilla extract and milk. Mix for another 2 minutes. 3. Mix the flour with the salt and baking powder, then gradually add them to the bowl. Beat the batter for about 4 minutes, until smooth. 4. Heat a non-stick pan over medium heat for 2 minutes and grease it with olive oil. 5. Pour a ladleful of batter into the pan. Cook each pancake for about 2 minutes, until browned and bubbles appear on the surface, then flip it and cook for another 30 seconds. The batter makes about 8 pancakes, and use no more than 15 ml of oil to grease the pan. 6. Serve warm with honey.

Notes

I serve them warm with honey or jam, and black tea goes well with them. Keep them in a sealed container in the fridge for no more than two days. The batter thickens as it sits, so give it a quick stir before the next batch. For smaller pancakes, pour less batter into the pan; if the heat is too high, they’ll brown before the bubbles appear. You can replace up to 60 g of the white flour with whole-wheat flour, but the texture will be denser; the pancakes contain gluten, eggs and dairy.

Frequently asked questions

Why do the pancakes turn out dense?

Batter that’s beaten too much after the flour is added can make dense pancakes. Stop when you can’t see any dry flour, even if a few small lumps remain.

Can I use buttermilk instead of milk?

Yes, replace the 275 ml of milk with 275 ml of buttermilk. The pancakes will have a slightly tangy flavour.

What should I do if the batter is too thick?

Add 15 ml of milk and stir briefly; repeat only if the batter still doesn’t flow easily off the whisk.