Classic American Pancakes
2 servings
20 minutes
Pancakes: smaller than pancakes, but larger than fritters. The main difference is in the dough, it should be airy so that the pancakes do not spread out on the pan, but remain plump. In the classic version of serving, pancakes are stacked, a piece of butter is put on top and generously poured with maple syrup. However, they will also go well with a cap of whipped cream, and fruit, and jam - as, in fact, with pancakes and fritters.
1
Prepare the necessary ingredients
- Chicken egg: 1 piece
- Sugar: 30 g
- Salt: 0.5 teaspoon
- Milk: 250 ml
- Wheat flour: 120 g
- Baking soda: 0.5 teaspoon
- Vegetable oil: 2 tablespoons
2
Crack the eggs into a bowl.
- Chicken egg: 1 piece
3
Add salt.
- Salt: 0.5 teaspoon
4
Add sugar and whip until frothy.
- Sugar: 30 g
5
Pour in half of the milk and whisk.
- Milk: 250 ml
6
Gradually add half of the flour to avoid lumps. Pour in the remaining milk and gradually add the flour as well.
- Wheat flour: 120 g
- Milk: 250 ml
7
Dissolve the soda, add it to the dough, pour in the oil. Mix everything well again. Let the dough rest, heat the pan.
- Baking soda: 0.5 teaspoon
- Vegetable oil: 2 tablespoons
8
Grease the pan with a little oil only for the first pancake.
- Vegetable oil: 2 tablespoons
9
Fry on medium heat. When the bubbles start to burst, flip it. A few more seconds and remove.
10
Serve. You can drizzle with honey and add a piece of butter.
