By Magalí Zaslabsky
Everybody likes pancakes… right? Well, I love American pancakes and they are perfect for a Sunday brunch, accompanied with some bacon and maple syrup, or scrambled eggs. I came across this recipe years ago, when I was trying to recreate the perfect American breakfast, and I have changed it throughout the years until I came up with the perfect pancake recipe. Not too sweet, fluffy, and delicious!
Ingredients (3-4 servings/ 8 pancakes):
1 ½ cup of flour (170 gr.)
3 tsp baking powder
1 pinch of salt
200 ml. milk
75 ml. water *keep reading for a tip
50 gr. melted butter (about half a stick)
1 tbs powdered sugar
1 tsp vanilla extract
- Mix the liquid ingredients (milk, eggs, melted butter, vanilla extract and water). If you want your pancakes to be extra soft and spongy, what I usually do is substitute the water for sparkling water. The bubbles and the sodium bicarbonate activate the baking powder and this creates the best pancake texture ever!
- Now add the dry ingredients (baking powder, powdered sugar, and flour) slowly to the liquid ingredients mixture, while stirring.
- Once you create a smooth dough (liquid but with consistency), the next step is to heat up a small size frying pan with a little bit of butter at high heat. I usually like to spread the butter with a piece of kitchen paper so that it gets to every part of the frying pan.
- When the frying pan is heated, pour the equivalent of a small tea cup of your mixture into it and lower to a medium heat. Wait until the borders are cooked and bubbles appear in the center to flip the pancake over. Remove when ready, usually less than a minute after you flip it. Repeat with the rest of the mixture.
- You can add butterscotch or chocolate chips, or blueberries to the pancakes if you like. To do so, first pour the mixture and then sprinkle your chips over the half-cooked pancake. And then you flip it.
- Enjoy with maple syrup and bacon, the American way!