Traditional Pancakes
2 servings
20 minutes
Traditional pancakes are the embodiment of an American breakfast, airy and tender cakes that provide comfort from the first bite. Their history dates back centuries, but it is in the USA that they became a symbol of family morning meals. Their taste is a balance of sweetness and lightness, with a golden crust and soft texture inside, allowing for experimentation with toppings: honey, berries, syrup, sour cream – each option reveals new pleasure. The simplicity of preparation makes them ideal for leisurely breakfasts or cozy evenings. Golden-brown in the pan, they seem to absorb the warmth of home, while the light aroma of vanilla and butter fills the kitchen with a festive feeling.
1
Mix milk, egg whites, sugar, olive oil, and apple cider vinegar until smooth.
- Milk: 1 glass
- Egg white: 2 pieces
- Sugar: 2 tablespoons
- Olive oil: 2 tablespoons
- Apple cider vinegar: 2 tablespoons
2
Add flour, baking powder, and salt. Mix until a smooth, lump-free consistency.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 tablespoon
- Salt: 0.3 teaspoon
3
Heat the pan with a small amount of oil.
- Olive oil: 2 tablespoons
4
For each pancake, use just under half a ladle; cook the first side for about 3 minutes or until bubbles form, and the second side until a crust forms.
5
Dust with powdered sugar, serve with any toppings (berries, syrups, sour cream).
- Sugar: 2 tablespoons
