American pancakes

Name: American pancakes
Ingredients: 2 eggs; 1/8 teaspoon salt; 3 tablespoons sugar; 1 tablespoon melted butter; 1 tablespoon oil; 500 ml milk; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon lemon juice; 300 g flour; 1 teaspoon oil

Dessert - American pancakes by Zenovia P. - Recipia

American pancakes are small and thick, made with a batter of milk and eggs and browned in a pan. Unlike thin pancakes, the thicker batter keeps them soft in the middle, with browned edges and little holes on the surface. Turn each one when bubbles appear. I like them best with apricot jam. Prep: 10 minutes. Cook: 40 minutes. Total time: 50 minutes. Serves: 5. About 390 kcal and 13 g of protein per serving.

Ingredients

2 eggs
1/8 teaspoon salt
3 tablespoons sugar
1 tablespoon melted butter
1 tablespoon oil
500 ml milk
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon lemon juice
300 g flour
1 teaspoon oil

Preparation

1. Beat the eggs with the salt and sugar until smooth. 2. Add the melted butter and 1 tablespoon of oil, then gradually pour in the milk, stirring as you go. 3. Mix the baking soda and baking powder with the lemon juice, then stir them into the batter. 4. Gradually add the flour and mix until you have a thick batter, thicker than the one for thin pancakes. 5. Heat a pan over medium heat and grease it with 1 teaspoon of oil. Ladle in the batter; cook each pancake for about 2 minutes, turn it when bubbles appear on the surface, and cook until browned on the other side too. For about 20 pancakes, allow around 40 minutes.

Notes

Keep the pancakes in a sealed container in the fridge for up to 3 days; to reheat them, a dry pan keeps their edges better than the microwave. For a dairy-free version, replace the milk with 500 ml of unsweetened soy drink and the butter with 1 more tablespoon of oil; the flour contains gluten, and the eggs remain. Serve them with jam, perhaps alongside black tea. The batter should fall heavily from the ladle, thicker than batter for thin pancakes; if it stiffens as you cook, thin it with 1 tablespoon of milk. Be patient with the first flip: wait until the bubbles break on the surface and the edges are no longer shiny. Texture-wise, they fall somewhere between a thin homemade pancake and a small slice of pound cake made in a pan.