This year, during a wonderful trip to America, I learned how to make amazing pancakes for breakfast! More than the recipe, what I was missing was the technique… in fact, I was always trying to get rid of the lumps in the batter, but I discovered that they’re actually important for making the pancakes fluffy and super soft!
Pancakes
Ingredients
- 180 g flour
- 25 g sugar
- 200 g milk
- 25 g butter
- 1 egg Egg
- 2 teaspoons of yeast
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Directions
Melt the butter in a pot or in the microwave and let it cool; we’ll need it later.
Let’s get two bowls ready. In the first one, add the dry ingredients: flour, sugar, baking powder, vanilla extract, and salt.
Mix the milk, egg, and melted butter, making sure (be sure to use cold butter! Otherwise, the egg will cook).
Mix well, then move on to the second bowl, the one with the liquids.
At this point, pour the liquid ingredients into the dry ingredients and mix the batter until the flour is incorporated, but without breaking up the lumps—they’ll make our pancakes fluffy.
Pour a portion of batter onto a hot nonstick skillet. When bubbles form on the surface of the pancake, it’s time to flip it and cook it for a couple of minutes on the other side. After heating the pan, keep the heat at medium-low so you don’t risk burning the pancake.
Serve hot, drizzled with maple syrup or honey, or spread with Nutella. Before adding the maple syrup, Americans melt a small piece of softened butter on the hot pancake... it’s truly delicious!