The pancakes are a sweet breakfast typical of the United States of America. These are delicious pancakes similar to Crepes but taller and softer, with a spongy consistency and savory taste ; made with a mixture of eggs, milk, sugar and flour.
Once cooked in a pan greased with butter, American Pancakes are usually served stacked on top of each other, accompanied by delicious maple syrup or jam, peanut butter, fresh fruit!
Ingredients
- 200 g of flour
- 250 g of milk
- 2 eggs
- 30 g of sugar (granulated or cane)
- 30 g of seed oil (or 30 g of melted butter)
- 1 whole sachet of baking powder
- 1 teaspoon of vinegar
- 1 pinch of salt
- butter for cooking
- 3 – 4 tablespoons of maple syrup
- 3 tablespoons of blueberries
How to make pancakes
Divide the yolks from the whites. Beat the egg whites until stiff. Mix the egg yolks, oil, milk and vinegar in a bowl with a hand whisk.
Separately, sift flour, baking powder, baking soda and mix together with sugar and salt.
Combine the dry and liquid ingredients, turn with the hand whisk a few seconds. Finally include the egg whites gently with a spatula, making slow movements from the bottom up.
The pancake dough must be soft, fluid, full-bodied and not excessively liquid.
Use a non-stick pan, preferably small. Pass the butter in a pan. There shouldn’t be an important layer of fat, just a little greasy. The secret to not burning pancakes is to simmer!
Once the pan is heated, add a ladle of dough without crushing. Let it cook for a few seconds.
Once you see the first bubbles appear on the surface and with a scoop, consider that they detach from the base, lift the pancakes and turn them with a single blow on the other side:
Cook for a few more seconds, maximum 20 – 25 seconds, after which place them on a serving dish, spaced from each other! Please, do not stack them immediately, otherwise they will crush!
Prepare all pancakes in this way until the dough runs out!
Serve them stacked, adding maple syrup and fruit to taste! The pancakes are ready to serve!
Corner Bakery Pancake Recipe
Ingredients
- 200 g of flour
- 250 g of milk
- 2 eggs
- 30 g of sugar (granulated or cane)
- 30 g of seed oil (or 30 g of melted butter)
- 1 whole sachet of baking powder
- 1 teaspoon of vinegar
- 1 pinch of salt
- butter for cooking
- 3 - 4 tablespoons of maple syrup
- 3 tablespoons of blueberries
Instructions
- Divide the yolks from the whites. Beat the egg whites untilstiff. Mix the egg yolks, oil, milk and vinegar in a bowl with a hand whisk.
- Separately, sift flour, baking powder, baking soda and mix together with sugar and salt.
- Combine the dry and liquid ingredients, turn with the hand whisk a few seconds. Finally include the egg whites gently with a spatula,making slow movements from the bottom up.
- The pancake dough must be soft, fluid, full-bodied and notexcessively liquid.
- Use a non-stick pan, preferably small. Pass the butter in apan. There shouldn't be an important layer of fat, just a little greasy. The secretto not burning pancakes is to simmer!
- Once the pan is heated, add a ladle of dough without crushing. Let it cook for a few seconds.
- Once you see the first bubbles appear on the surface and with a scoop, consider that they detach from the base, lift the pancakes and turn them with a single blow on the other side:
- Cook for a few more seconds, maximum 20 - 25 seconds, after which place them on a serving dish, spaced from each other! Please, do notstack them immediately, otherwise they will crush!
- Prepare all pancakes in this way until the dough runs out!
- Serve them stacked, adding maple syrup and fruit to taste! The pancakes are ready to serve!
