Butter Pancakes
4 servings
20 minutes
Pancakes with butter are the true embodiment of an American breakfast. Their history dates back to colonial times when settlers adapted European pancake recipes to local ingredients. Tender, fluffy, and slightly sweet, they literally melt in your mouth. The butter added to the batter gives them a velvety texture and a light milky aroma. Ready pancakes are typically served with syrup, berries, or an extra pat of butter, turning them into a hearty and comforting dish. These fragrant cakes are perfect for a leisurely family breakfast or cozy gatherings with a cup of coffee. Their simplicity in preparation makes them a beloved recipe worldwide.
1
First, mix the flour, sugar, baking powder, soda, and salt.
- Wheat flour: 140 g
- Sugar: 30 g
- Baking powder (raising agent): 1 teaspoon
- Baking soda: pinch
- Salt: pinch
2
Whisk the egg for about 3 minutes to create foam.
- Chicken egg: 1 piece
3
Add milk and stir.
- Milk: 200 ml
4
Add to the dry ingredients and mix gently.
- Wheat flour: 140 g
5
Melt the butter and pour it into the dough, mix well.
- Butter: 40 g
6
Pour small portions of batter onto the pan (if pancakes don't stick, no need to grease with oil; if they do stick, lightly grease with oil).
- Butter: 40 g
7
Cook each pancake for about 2-3 minutes on each side.
