American Pancakes (fluffy)
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 0.5 ½ cup flour
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 0.25 ¼ cup milk or soy or rice milk
- 1 egg (s)
- Melt 3 tablespoon. Butter
- possibly oil for frying
Print Recipe
Pin Recipe Instructions
- Mix the dry ingredients (if you like it extra fluffy, you can sift the flour if necessary, but the pancakes are also very good this way). Add egg, milk and butter and stir the dough until smooth. It shouldn`t be too runny so that the pancakes are nice and thick and fluffy.
- Heat a pan on the highest level and then turn it down to about two thirds of the heat (for me about level 6 - 7 of 9). A non-stick pan should be used and very little oil or butter for frying. At the beginning I put a few drops of oil in the pan and don`t need to add any more afterwards.
- Using a ladle, slowly pour the batter into the pan until the pancake is the size you want. Now bake the pancake until air bubbles rise to the surface and the pancake can be easily detached from the pan, turn it over and bake it for a short while.
- For me, the batter is enough for about 8 medium-sized pancakes. Maple syrup or gold syrup and raspberries taste best with it.
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