Classic American Pancakes

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 3/4 cups (415ml) milk 1 3/4 cups (415ml) milk
• 2 large eggs 2 large eggs
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 50g, 10g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
4. 4.
   Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
5. 5.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. 6.
   Repeat with the remaining batter.
7. 7.
   Serve the pancakes warm, stacked high, and topped with maple syrup and butter.

Treat your ingredients with care...

• Flour — Sift the flour before measuring to ensure a lighter texture.
• Eggs — Use room temperature eggs for better incorporation into the batter.
• Milk — Whole milk works best for a richer flavor, but you can use any milk of your choice.
• Butter — Melt the butter and let it cool slightly before adding it to the batter for easier mixing.
• Baking powder — Check the expiration date to ensure it is still active for optimal rise.

Tips & Tricks

• For extra fluffy pancakes, separate the egg whites and beat them until stiff peaks form. Fold them into the batter just before cooking.
• Add a handful of blueberries, chocolate chips, or sliced bananas to the batter for delicious variations.
• To keep the pancakes warm while cooking in batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• Experiment with different toppings such as fresh berries, whipped cream, or a sprinkle of powdered sugar.
• Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for later enjoyment.

Serving advice

Serve the pancakes on a warm plate to keep them from cooling too quickly. Stack them high and drizzle generously with maple syrup. Add a pat of butter on top to melt and create a luscious glaze. Serve with a side of crispy bacon or fresh fruit for a well-rounded breakfast.

Presentation advice

Arrange the pancakes in a neat stack, ensuring they are evenly sized. Drizzle the maple syrup in an artistic pattern over the top, allowing it to cascade down the sides. Place a small dollop of butter on the very top pancake for an inviting touch. Garnish with a sprig of fresh mint or a dusting of powdered sugar for an elegant presentation.