Pancakes

Name: Pancakes
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups All-purpose Flour; 3 1/2 tsp Baking Powder; 1 tbsp Granulated Sugar; 1/2 tsp Kosher Salt; 1 1/4 cups Milk; 1 large Egg; 3 tbsp Unsalted Butter, melted; Some Butter, or neutral oil, for the griddle; Some Butter; Some Maple Syrup

Fluffy, golden pancakes with a tender crumb and a slightly sweet, buttery flavor — perfect for a cozy weekend breakfast. Lightly crisp at the edges and soft inside, these pancakes are quick to make and finish beautifully with warm syrup and a pat of butter.

Fluffy, golden pancakes with a tender crumb and a slightly sweet, buttery flavor — perfect for a cozy weekend breakfast. Lightly c... Show more

Traditional American Recipe

Health Grade

D- · Occasional

Rating

4.5

Time

30 min

Price

0,19 €

Calories

316 kcal

vegetarian

low calorie

quick

easy

Method

Mix dry ingredients

In a large bowl, whisk together All-purpose Flour, Baking Powder, Granulated Sugar, and Kosher Salt until the mixture looks even and the baking powder is fully distributed.

Whisk wet ingredients

In a second bowl, whisk Milk, Egg, and Unsalted Butter that has been melted and cooled slightly until the mixture is smooth and fully blended. Let the melted butter cool briefly first so it does not scramble the egg.

Combine the batter

Pour the wet mixture into the dry ingredients and stir gently with a spoon or whisk just until no dry flour remains. Stop as soon as the batter comes together; a few small lumps are fine, and overmixing can make the pancakes tough.

Rest the batter

Let the batter rest for 10 minutes so the flour hydrates and the baking powder starts to work. The batter will thicken a little as it sits.

Heat the pan

Set a skillet or griddle over medium heat and lightly grease it with Butter or a little neutral oil, aiming for a thin sheen rather than a puddle. The surface is ready when a drop of batter sizzles on contact and starts to set around the edges.

Cook the pancakes

For each pancake, pour about 1/4 cup batter onto the hot surface, leaving space between portions so they can spread without touching. Cook until bubbles appear on top and the edges look set, about 2 minutes; flip and cook until the second side is golden brown, about 1 minute more. Add a little more butter or oil between batches if the pan starts looking dry.