American Pancakes for Breakfast
Thick, airy American-style pancakes — the kind that soak up syrup, honey and cream. With these quantities and a pan of about 15 cm they make four.
Two things you learned making sponge cakes do not apply here. First: the batter is allowed to stay lumpy — beaten smooth it develops gluten and the pancakes come out chewy instead of fluffy. And second, it still rests for 20 to 30 minutes in the fridge, so the baking powder gets going.
You turn them when the surface bubbles and the bubbles stay open — that is the moment, not the clock.
Any left over freeze very well, separated with a sheet of cling film.
Ingredients
- 1 egg
- 250 ml milk (1 cup)
- 2 tbsp sugar
- 190 g all-purpose flour (plain flour), about 1 1/2 cups
- 1 tbsp baking powder
- 2 tbsp melted butter
Method
- 1
Mix the dry ingredients: flour, sugar and baking powder.
- 2
Separately, whisk the egg with the milk and the melted butter. Combine with the dry ingredients without over-mixing — the batter is allowed to stay lumpy, that is right.
- 3
Let it rest, covered, in the fridge for 20-30 minutes.
- 4
Cook in a hot, lightly oiled pan. Turn as soon as the surface bubbles and the bubbles stay open; the second side needs only a moment.