American pancakesthick, tender and evenly browned
Thick American-style pancakes with a tender crumb, mixed briefly and cooked on a lightly greased skillet until evenly golden.
American pancakes rise from the interaction of baking powder, eggs and a batter that is deliberately mixed only until combined. A short rest hydrates the flour, while moderate heat cooks the center before the surface becomes too dark. The result is a stack with defined, tender layers.
Ingredients
Batter
Preparation
Mix the dry ingredients
Whisk flour, sugar and baking powder in a large bowl.
3 minutesAdd the wet ingredients
Whisk eggs with 20 ml oil and 280 ml whole milk. Pour over the dry ingredients and stir only until no dry pockets remain.
4 minutesRest the batter
Let the slightly lumpy batter stand for 10 minutes while the flour hydrates.
10 minutesCook the pancakes
Lightly grease a skillet over medium-low heat. Cook 60 ml portions for 2 to 3 minutes, turn when bubbles appear and cook the second side for 1 to 2 minutes.
25 minutes
Substitutions
A different neutral vegetable oil may be used. Whole-wheat flour makes the crumb denser and may require a little more liquid.
Storage
Cool promptly and refrigerate in a sealed container. Reheat until hot throughout.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
