American or Canadian pancakes (also called “hotcakes” or “flapjacks” in the USA) contain baking powder and varying amounts of eggs, flour and milk that are kneaded into a thick dough. Cinnamon and sugar can also be added. The dough is scooped or poured onto a hot surface and forms a circle about 1 cm thick. When the leavening agent creates bubbles on the undried side of the pancake, it's time to turn the pancake. These very light pancakes are often served for breakfast and garnished with maple syrup, butter, peanut butter, jelly, jam or fruit. They are light, airy pancakes that anyone can prepare. The recipe makes a large amount of batter, and if you don't use it right away, cover the bowl with plastic wrap and place it in the refrigerator. The dough lasts there for three days.
- 250 g flour
- 3 teaspoons (15 g) of baking powder
- 2 teaspoons (25 g) of sugar
- 475 ml of milk
- 2 eggs
- 4 teaspoons (60 g) melted butter, cooled a little
- Additionally butter for frying
Step 1. Melt butter in a microwave safe container
Put them aside.
Step 2. Put the flour, baking powder, and sugar in another mixing bowl and stir the ingredients until mixed
Step 3. Make a depression in the middle
Put in eggs and milk. Mix everything into a smooth mixture.
Step 4. Add the melted butter
You may need to reheat the butter in the microwave for another 20 seconds if it has cooled too much.
Step 5. Heat a pan or wok over medium heat
Add more butter to the pan and scoop or pour the batter into it so that it forms a circle. Set the plate on low.
Step 6. Fry until bubbles form on the side that has not yet been fried
Then, turn the batter over with a spatula or egg turner. Fry for 1 ½ minutes.
Step 7. Put it on a plate
Garnish of your choice (maple syrup, butter, strawberries, blueberries or cinnamon).