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Pancakes with milk baking powder

Fluffy Milk Pancakes with Baking Powder

If you've never made American-style pancakes, it's time to try! Pancakes are an American classic that quickly spread around the world and won everyone over with how simple and fast they are to make. Made with milk and baking powder, they come out fluffy and tender!

Maria

Recipe author

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Composition / ingredients

Servings:

Milk

210

Flour

200

Sugar

Eggs

Vegetable oil

Vanilla sugar

Baking powder

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 18 % 9 g

Carbohydrates 67 % 33 g

242 kcal

GI: 6 / 3 / 91

Cooking method

Step 1:

How do you make pancakes with baking powder? Gather the ingredients. The milk should be at room temperature, so take it out of the fridge ahead of time and measure out what you need. Use one large egg; if your eggs are small, use 1.5 to 2.
Step 2:

In a bowl, combine the egg, sugar, vanilla sugar, and salt. Adjust the sugar to taste — with 30 g (about 2 tablespoons) the pancakes come out lightly sweet, so add another tablespoon if you want them clearly sweet. You can leave out the vanilla sugar or use pure vanilla instead, but use far less of it — just a pinch — or the batter will turn bitter.
Step 3:

Beat everything with a mixer until foamy and the sugar and salt have fully dissolved. This is why the milk needs to warm up a bit — sugar and salt dissolve very slowly in cold milk. Don't overbeat the eggs, though, or you'll knock out the air bubbles that make the batter light and fluffy.
Step 4:

Pour in the room-temperature milk and mix again.
Step 5:

Pour in the vegetable oil and whisk once more.
Step 6:

In a separate bowl, sift the flour together with the baking powder, then whisk to distribute the baking powder evenly through the flour.
Step 7:

Add the flour mixture to the batter in batches, whisking after each addition and breaking up any lumps. I recommend sifting the flour in rather than just dumping it — it aerates the flour and makes the batter fluffier.
Step 8:

When the batter is mixed correctly, small bubbles will appear on the surface.
Step 9:

Heat a skillet over medium heat — no need to grease it. Spoon a portion of batter into the center and quickly spread it into an even round about 2.5 to 3 inches (6–8 cm) across. Cook over medium heat for 1–2 minutes, until golden. When the top has set slightly, flip and cook the other side for another 1–2 minutes.
Step 10:

Serve the pancakes right away, while they're hot. Enjoy!

The best part of this recipe is that the pancakes cook in a dry skillet, with no oil in the pan.
Be ready for the flour to run a little more or less than the recipe states. Go by the consistency of the batter rather than the exact amount of flour.
Sifting the flour is important — it aerates it, so the pancakes come out light and rise well.