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American-style Pancakes

Easy recipe for scratch-made American-style pancakes
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast, Main Course
Cuisine: American
Keyword: American, pancake, pannenkoek, syrup
Servings: 1 stack
Calories: 171kcal
Author: The Orange Baker

Ingredients

  • 300 milliliters milk
  • 185 grams all-purpose flour
  • 50 grams melted butter
  • 25 grams sugar
  • 10 grams baking powder
  • 6 grams salt
  • 1 egg
  • butter or oil for baking

Instructions

Utensils

  • 2 large bowls
  • Handmixer
  • Whisk or silicone bowl scraper/spatula
  • Soup ladle
  • Large frying pan
  • Thin, large spatula

Preparation

  • Using the mixer, beat the egg and milk in one of the bowls until it is bubbly and airy. Stir in the melted butter.
  • In the second bowl, whisk together the flour, salt, sugar and baking powder. Make sure all ingredients are evenly mixed.
  • Quickly and very, very gently add and mix the milk-egg mixture to the dry ingredients. Use the whisk, or better yet, use the silicone bowl scraper: fold the flour into the milk. You do not have to worry about the lumps, they will dissolve when you bake. Leave the batter for 10-15 minutes. It will get thicker.
  • Heat a pan on the stove and grease with butter.

Baking

  • Pour a ladle of batter on the pan. As opposed to the Dutch pancakes, do not tilt and turn to cover all of the pan: you want to have small pancakes. The closer you are to the pan when pouring the better: if you pour from a height, the bubbles will break, and that would be a shame.
  • After about 2 minutes, or until the bubbles on the top start popping, use the spatula and turn once – and only once. If the pancake is too brown, lower the heat. The other side will need between 1,5 and 2 minutes.
  • In order to get the beautiful griddle marks on the pancakes, you'll need some temperature. Any butter left in the pan will inevitably turn brown. Use a paper towel and clean the pan as well as you can without burning your hands. Add a little knob of butter and repeat.
  • These, you need to serve immediately. Make a stack, and drizzle with syrup for the true, American way of eating.

Tips & Tricks

  • They freeze well, for a snack or a quick and tasty kid's school lunch.
  • Add chocolate chips, blueberries or even sliced banana for variation.
  • For baking, I found that butter works best. Olive oil affects the flavor and canola oil (apart from not being the most healthy option) will start to smell when it gets too hot.
  • You can bake without oil or butter in a hot non-stick pan, but you'll miss the griddle marks and the crunchy edges.