- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 240 kcal
Quick summary
“American pancakes are thick and fluffy discs made with wheat flour, milk, egg, melted butter, and chemical baking powder. The secret to the lightness of the batter is not overmixing, preserving the relaxed gluten network to form an airy, soft crumb. Cooked in a buttered nonstick skillet over medium-low heat, the pancakes puff up quickly until golden brown on both sides. Stacked warm, they yield a balanced amount for four servings.”
What you need to know
- Mix the dry and liquid ingredients delicately until combined, without beating excessively so as not to release gluten.
- Cook over medium-low heat to allow the yeast to puff up the dough without burning the outer crust.
- Flip the pancake with a spatula only when popped bubbles appear on the surface and the edges firm up.
Ingredients
Main
- 1 cup all-purpose flour
- 2 tablespoons of sugar
- 2 teaspoons baking powder
- 1 pinch of salt
- 1 cup milk
- 1 egg
- 2 tablespoons of melted butter
- Vanilla essence to taste
- If the batter is too thick, add a little more milk.
- For even fluffier pancakes, let the batter rest for 10 minutes.
- Try adding chopped fruits to the batter, such as banana or blueberry.
- Use medium heat to prevent them from burning on the outside and staying raw on the inside.
- Keep the pancakes warm in a low oven until serving.
Instructions
Principal
- In a bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, beat the egg and add the milk, melted butter, and vanilla essence.
- Pour wet mixture over dry ingredients and stir just until combined; do not overmix.
- Preheat the skillet over medium heat and grease with a little butter.
- With a ladle, pour a portion of the batter into the hot skillet.
- When bubbles appear on the surface, flip the pancake and cook until the other side is golden.
- Repeat the process until the dough is finished, greasing the skillet as needed.
- Serve with honey, fruit, or maple syrup to taste.
Chef's tips
- Let the dough rest for 10 minutes before taking it to the skillet; time relaxes the gluten and activates the yeast.
- Grease the skillet with butter and remove the excess with a paper towel to ensure an even golden color without spots.
- Keep the finished pancakes stacked in the oven heated to 100°C turned off so they don't cool down until serving.
Variations
- Pancakes with blueberries: add fresh blueberries directly onto the liquid batter in the skillet before flipping.
- Banana pancakes: incorporate thin slices of banana prata into the dough in the skillet to caramelize in the heat.
- Chocolate chip pancakes: sprinkle dark chocolate chips on the batter while browning the first side.
Substitutions
- White wheat flour can be substituted 50% with fine oat flour or whole wheat flour.
- Whole milk can be replaced by buttermilk (homemade buttermilk made with milk and drops of lemon).
- The melted butter can be swapped for melted coconut oil or neutral vegetable oil in the same amount.
How to store
Guarde em pote fechado na geladeira por até 3 dias. Reaqueça na torradeira por 1 minuto ou na frigideira em fogo baixo para recuperar a maciez interna sem ressecar o miolo.
Can it be frozen?
Freeze them separated by parchment paper in a plastic bag for up to 60 days at -18°C. Heat directly frozen in the toaster or in the oven at 180°C for 5 minutes.
What to serve with
Serve in a stack with maple syrup, pure honey, or softened unsalted butter. Fresh fruits like strawberries, blackberries, and banana slices complete the breakfast service.
Frequently asked questions
What to do if the pancake batter becomes too thick?
If the batter is too heavy and doesn't flow off the ladle, add one or two tablespoons of milk at room temperature and stir gently until it reaches the ideal consistency.
What is the exact visual sign to flip the pancake in the pan?
When several bubbles appear on the surface that begin to burst without closing immediately and the side edges lose the shine of raw dough, flip the pancake quickly with the spatula.
Why shouldn't American pancakes be beaten excessively?
Overbeating the dough develops the gluten in the wheat flour, resulting in tough, rubbery, and heavy pancakes. Mixing gently with a whisk until the dry ingredients are combined ensures a spongy and high texture.
Can I prepare the batter the night before and bake it in the morning?
It is not ideal if using only common baking powder, as the chemical action loses strength in the refrigerator. The ideal is to leave the dry ingredients measured in the bowl and add the liquids 10 minutes before baking.
