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American classic pancakes

Classic American Pancakes

Soft, tempting, and perfect for starting any day! Pancakes are the classic American griddle cake, cooked with almost no oil. Made with milk, they come out tender, fragrant, and golden. Great for breakfast, an afternoon snack, or just family time over tea!

Natalia Tsybulskaya

Recipe author

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Composition / ingredients

Servings:

Flour

Milk

300

Eggs

Sugar

Salt

Baking powder

Vanilla sugar

Vegetable oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 29 % 15 g

Carbohydrates 58 % 30 g

279 kcal

GI: 6 / 3 / 90

Cooking method

Cooking time: 30 min

Step 1:

How do you make American pancakes? Gather all your ingredients. Use whole or 2% milk. For the flour, all-purpose works well. Try to use large eggs, ideally fresh farm eggs — they have a deep-colored yolk that gives the finished pancakes a nice golden hue.
Step 2:

Crack the eggs into a bowl along with the sugar and vanilla sugar.
Step 3:

Whisk with a whisk or a mixer.
Step 4:

Warm the milk slightly and pour it into the egg mixture.
Step 5:

Pour in the vegetable oil. For stirring into batter, I recommend any neutral-tasting vegetable oil with no strong smell — a refined oil is your best bet.
Step 6:

Stir until smooth.
Step 7:

Sift the flour together with the salt and baking powder.
Step 8:

Stir until smooth, with no lumps. The batter should have the consistency of thick sour cream.
Step 9:

Pancakes cook in a dry skillet without oil, but for the first batch you can brush the pan with a drop of vegetable oil. Heat the pan well. Spoon in a little batter and cook for 2 to 3 minutes, until the surface is covered with bubbles.
Step 10:

Then carefully flip and cook the other side for 1 to 2 minutes.
Step 11:

Serve the classic pancakes with honey, jam, sour cream, or any other toppings you like. Enjoy!

Be ready to use a little more or a little less flour than the recipe calls for. Go by the consistency of the batter rather than the exact amount of flour. To steer clear of mistakes, it helps to understand flour and how it behaves.
Be sure to sift the flour to aerate it. That's what makes the pancakes light and helps them rise nicely as they cook.
Always wash your eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.