Sunday Pancakes
4 servings
60 minutes
Sunday pancakes are a cozy and delicate dish of American cuisine associated with home warmth and a leisurely weekend breakfast. Their history traces back to ancient flatbreads, but the modern version gained popularity in the USA as the perfect treat for family morning meals. Light and airy with a tender golden crust, they have a soft sweet flavor that can be complemented with fresh berries, honey, or syrup. Making these pancakes requires no complex ingredients—just flour, egg, milk, and a pinch of magic in the form of baking soda that gives the batter fluffiness. Cooking them on low heat allows for even baking, creating the perfect texture. This dish makes for a wonderful start to the day, filling the morning with the aroma of fresh baking and the joy of leisurely conversations.
1
Whisk the egg with sugar and salt until frothy.
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Salt: 0.5 teaspoon
2
Add milk. Whisk.
- Milk: 1 glass
3
Gradually add flour while stirring.
- Wheat flour: 1 glass
4
Add baking soda and vegetable oil. Mix.
- Baking soda reacted with acid: 0.5 teaspoon
- Vegetable oil: 0.3 glass
5
Let the dough rest for 10 minutes.
6
Roast on both sides without oil over very low heat.
