- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 240 kcal
Quick summary
“Traditional American pancakes are thick and fluffy discs prepared with an aerated batter of flour, milk, egg, and melted butter. Golden in a greased skillet over medium heat, they constitute a classic option for breakfast served with syrups or fruits.”
What you need to know
- The baking powder activated by the heat of the skillet produces air bubbles that expand the dough discs.
- The melted butter incorporated into the liquids ensures a soft texture and characteristic aroma to the crumb.
- Cooking until stable bubbles appear on the surface indicates the precise moment to flip the pancake.
Ingredients
Main
- 1 cup all-purpose flour
- 2 tablespoons of sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons of melted butter
- For fluffier pancakes, avoid overmixing the batter.
- Try adding a pinch of cinnamon for a special touch.
- Keep the skillet over medium heat to prevent the pancakes from burning.
- If there is leftover dough, store in the refrigerator and use within 2 days.
- For a vegan version, replace the milk and egg with plant-based alternatives and use oil instead of butter.
Instructions
Principal
- In a bowl, mix the flour, sugar, baking powder, and salt.
- In another bowl, whisk the milk, the egg, and the melted butter.
- Add the liquid ingredients to the dry ones and mix until a homogeneous dough forms.
- Heat the frying pan over medium heat and grease with a little butter.
- Pour a ladle of the batter into the skillet.
- Cook for approximately 2-3 minutes or until bubbles appear on the surface.
- Flip the pancake and cook on the other side until golden.
- Repeat the process with the rest of the dough, keeping the pancakes warm on a plate.
- Serve with honey, maple syrup, or fresh fruit.
Chef's tips
- Mix the liquid ingredients to the dry ones only until the flour is moistened; small lumps should remain so the pancake is tall and fluffy.
- Keep the skillet over constant medium heat; high heat browns the crust before cooking the center of the dough.
- Use a standard measuring scoop to pour equal portions into the skillet, ensuring uniform cooking time.
Variations
- Add 1/2 cup of fresh blueberries or chocolate chips to the dough in the skillet just before flipping.
- Add 1/2 teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients to create spicy notes.
- Add fine lemon zest to the batter for a subtle citrus freshness.
Substitutions
- Whole milk can be replaced by almond milk or oat milk in a 1 cup ratio.
- Melted butter can be replaced with melted coconut oil or canola oil in equal measure.
- White sugar can be replaced with brown sugar or 1 tablespoon honey.
How to store
Store the baked pancakes in an airtight container in the refrigerator for up to 3 days. Reheat quickly in the toaster or in a dry frying pan for 1 minute on each side to recover the crust.
Can it be frozen?
The ready-made pancakes freeze perfectly separated by sheets of parchment paper in plastic bags for up to 2 months. Reheat directly from the freezer in the toaster or oven at 180°C for 5 minutes.
What to serve with
Serve stacked with wild honey, maple syrup, or room temperature butter on the hot top. Fresh fruits like sliced strawberries, blackberries, or banana slices complete the dish.
Frequently asked questions
Can I store the raw dough to make the next day?
The raw dough loses the aeration capacity of the leavening agent over time; It is preferable to bake all the discs and refrigerate or freeze them ready.
Do I need to grease the skillet for every new pancake?
Wipe only a thin film of butter with a paper towel before the first pancake in good quality non-stick skillets.
How to know the exact time to flip the pancake in the skillet?
Flip as soon as small bubbles burst on the surface and the edges begin to lose their moist shine, after 2 to 3 minutes.
Why shouldn't you beat American pancake batter until smooth?
Overbeating develops the gluten in the wheat flour, making the pancakes rubbery and heavy instead of soft and fluffy.
