American Cinnamon Pancakes

4 servings

30 minutes

Pancakes are, if translated, round fluffy pancakes that are usually stacked four to five per serving, drizzled with maple syrup or melted butter, and eaten for breakfast. The pancake batter, however, is not very quick to prepare: to achieve the right porous structure, you have to beat the whites separately. Cinnamon was added to this recipe for expressiveness, and pancakes can be made in a variety of flavors - for example, by adding banana puree or cocoa.

Energy value per serving

• Calories: 366.4
• Proteins: 14.9g
• Fats: 9.2g
• Carbohydrates: 56g

Ingredients

• Wheat flour: 240 g
• Milk: 220 ml
• Sugar: 2 tbsp
• Chicken egg: 4 pc
• Salt: pinch
• Slaked soda: 0.2 tsp
• Ground cinnamon: to taste

Cooking steps

1. Separate the whites from the yolks. Put the whites in the fridge, and place the yolks in a deep and wide bowl, add sugar, a couple of pinches of ground cinnamon, and mix until smooth.

   Required ingredients:

   • Sugar: 2 tablespoons
   • Ground cinnamon:  to taste

2. Pour a full glass of milk into a bowl in a thin stream and mix with the egg-sugar mixture using a whisk, trying not to whip the liquid into foam.

   Required ingredients:

   • Milk: 220 ml

3. Carefully add the sifted flour to the egg-milk mixture while continuously stirring with a whisk. Add the baking soda, which has been reacted with vinegar. Mix gently.

   Required ingredients:

   • Wheat flour: 240 g
   • Slaked soda: 0.2 teaspoon

4. Whisk a homogeneous thick dough, breaking up any lumps as much as possible. The consistency should resemble thick sour cream.

5. Add a pinch of salt to the chilled egg whites and whisk them into a stiff foam. If you have a mixer, it's better to use it — at high speed, the process will take no more than a minute.

   Required ingredients:

   • Salt:  pinch

6. Gently fold the whipped egg whites into the batter using a silicone spatula or wooden spoon, trying not to damage their delicate texture. Grease a wide non-stick skillet with half a teaspoon of butter and heat it over medium heat.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Wheat flour: 240 g

7. Pour two full ladles of batter into the pan - one ladle for one pancake. Cook for about one and a half minutes, then flip and brown the other side. Transfer to a plate, and pour the next portion of batter into the pan.

8. No need to add oil to the pan: the remaining pancakes should be baked on low heat until they acquire a light, even golden color. Place the finished pancakes on a plate, brush with the remaining butter, and serve immediately.