American Pancakes

A thick batter that rises instantly on the hot pan. Golden discs with a light, airy crumb that soaks up melted butter.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 448
• Protein: 12 g
• Carbs: 63 g
• Fat: 16 g

Ingredients

• 250 g Wheat flour ( sifted )
• 300 ml Whole milk ( at room temperature )
• 2 piece Egg ( whole )
• 50 g Minimum butter sweet ( melted )
• 50 g White sugar
• 10 g Baking powder
• 1 pinch Gray sea salt

Instructions

1. Mixing dry ingredients

   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. Liquid base

   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. Combining the batter

   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. Cooking

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge covered with a cloth. Reheat gently in a pan or toaster.