Pancakes

Ingredients

• 250 gplain flour
• 45 g (3 tablespoons)butter
• 250 mlmilk
• 2eggs
• 3 heaped tablespoons (about 45 g)sugar
• 2 teaspoons (about 8 g)baking powder
• as neededbutter or oil, for greasing
• 1 pinchsalt

Instructions

1. 1

   Sift the dry ingredients

   Sift the flour and baking powder into a bowl. In a separate bowl, whisk the eggs with the sugar and melted butter.

2. 2

   Add the milk

   Pour in the milk gradually, mixing well. Add the flour mixture a little at a time, folding it in with a wooden spoon.

3. 3

   Finish the batter

   Stir in the salt. Mix until the batter is smooth and even.

4. 4

   Rest the batter

   If the batter seems too thick or too runny, adjust it with a little more milk or flour. Leave it to rest for at least 1 hour.

5. 5

   Grease the pan

   Grease a 12–20 cm iron or non-stick frying pan with butter or oil. Use a smaller pan for smaller pancakes or a larger one for bigger pancakes.

6. 6

   Heat the pan

   Heat the pan well, then pour in enough batter to cover its base.

7. 7

   Cook both sides

   Cook for 1 minute, then turn the pancake with a spatula and cook the other side for another 1 minute.

8. 8

   Check for bubbles

   The pancake is cooked when the first bubbles begin to appear on its surface.

9. 9

   Cook the remaining batter

   Continue until all the batter is used, greasing the pan with butter or oil each time.

10. 10

    Keep warm and serve

    As you cook, stack the pancakes to keep them warm. Serve them while still hot with your chosen accompaniment.

What are American pancakes?

American pancakes are small, thick griddle cakes commonly served at breakfast in the United States. They belong to a broad family of pancakes found in many cuisines, with this version using baking powder to give the batter lift.

The method combines melted butter, eggs, sugar and milk with sifted flour, then rests the batter before cooking. A modest pan size and a short cook on each side make it easy to serve a stack warm.

Nutrition and macros by portion

The nutrition label shows one serving as written: 209 calories, 6g protein, 29g carbs, 8g fat.

The flour and sugar provide most of the carbohydrates, while butter and eggs contribute much of the fat; the eggs, milk and flour also provide protein. Serve a measured stack with fruit and a protein-rich side such as yoghurt or eggs for a more rounded plate.

The batter ingredients

Flour and baking powder: sifting them together helps distribute the raising agent through the mixture. Add them gradually to the wet ingredients to make a more even batter.

Eggs and butter: whisk the eggs with the sugar and melted butter before adding the milk. Let the butter cool slightly after melting so it blends smoothly.

Milk and sugar: pour the milk in gradually, mixing as you go. The sugar lightly sweetens the pancakes and also helps them colour in the pan.

Why the batter rests

Resting time: leave the mixed batter for at least 1 hour, as directed. This gives the flour time to absorb liquid and lets the mixture settle before cooking.

Consistency: the recipe suggests adding a little milk or flour if the batter seems too thick or too thin. Make small adjustments so it remains pourable and can spread over the base of the pan.

Choosing and heating the pan

Pan size: use a 12–20 cm iron or non-stick frying pan. The smaller end of that range makes smaller pancakes, while a wider pan gives you larger ones.

Heat and grease: heat the pan well, then coat its base with butter or oil before adding batter. Grease it again for each pancake, as the method specifies.

When to turn a pancake

Surface cue: look for the first bubbles appearing on top; the recipe identifies this as the sign that the pancake is cooked. Turn it with a spatula and cook the other side for 1 minute.

Batch cooking: continue with the remaining batter, keeping the pancakes stacked so they stay warm. Avoid rushing the turn before the surface shows the stated cue.

Serving the pancakes

Serve the pancakes hot with an accompaniment of your choice. The recipe does not specify a topping, so you can keep them plain or add a sweet or savoury side to suit the meal.

For a balanced plate, pair a stack with fruit and a source of protein, such as yoghurt or eggs. Add toppings at the table so each person can choose how much they want.

Recipe notes & tips

• Melt the butter and let it cool a little before whisking it with the eggs.
• Sift the flour and baking powder together before combining them with the wet ingredients.
• Add the flour mixture gradually to help keep the batter smooth.
• Let the batter rest for at least 1 hour, as the recipe directs.
• Use a 12–20 cm pan to choose the size of your pancakes.
• Keep cooked pancakes stacked and warm while you finish the batch.

Variations

• Fresh fruit: serve the pancakes with berries or sliced fruit.
• Yoghurt: add a spoonful alongside the stack for a cool, tangy contrast.
• Honey: drizzle a little over the pancakes just before serving.
• Savoury side: serve with eggs for a less sweet breakfast plate.

Common mistakes to avoid

• Adding all the flour at once: mix it in gradually with a wooden spoon for a more even batter.
• Skipping the rest: leave the batter for at least 1 hour before cooking, as directed.
• Using the wrong pan size: choose a 12–20 cm pan to control the pancake size.
• Turning too early: wait until the first bubbles appear on the surface before flipping.
• Forgetting to grease the pan: coat the base with butter or oil before each pancake.
• Letting the batch cool: stack the cooked pancakes to keep them warm as you continue.

How to store

Cool leftover pancakes and refrigerate them in a covered container for up to 2 days. Reheat in a frying pan over a low heat or briefly in the microwave until warmed through.

Frequently asked questions