American Pancakes
Ingredients
- 250 gWheat flour (sifted)
- 300 mlWhole milk (at room temperature)
- 2 pcEgg (whole)
- 50 gUnsalted butter (melted)
- 50 gWhite sugar
- 10 gBaking powder
- 1 pinchGray sea salt
Method
A thick batter that rises instantly on the hot pan. Golden discs with a light, airy crumb that soaks up melted butter.
- 1
In a mixing bowl, combine the wheat flour, white sugar, baking powder, and a pinch of grey sea salt. Whisk to distribute the leavening agents evenly.
- 2
Beat the whole eggs with the whole milk. Melt the sweet butter over low heat until liquid but not browned, then stir it into the milk-egg mixture.
- 3
Pour the liquids over the dry ingredients. Mix quickly with a spatula: some lumps should remain, which is the secret to a light crumb that doesn't become rubbery.
- 4
Heat a buttered pan. Drop a small ladle of batter. When bubbles burst on the surface and the edges are set, flip. The pancake should be golden and well-risen.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter once the flour is added, otherwise it will become elastic and the pancakes will be tough.
- Let the batter rest for 15 minutes to allow the starch to hydrate, resulting in a softer texture.
How long does this dish keep?
Keep for 2 days in the fridge covered with a cloth. Reheat gently in a pan or toaster.
