Here’s the Authentic Recipe for American Pancakes!
Doses for 8 pancakes, each 10 cm (4″) diameter:
1 cup of all-purpose flour (110g)
1 cup of milk (240ml)
1 medium sized egg
1/2 tsp of sugar (2g)
1/2 tsp of salt (2g)
1 tsp (4g) of baking powder (for less spongy pancakes use 1/2 tsp – 2g, especially if you’re not a fan of baking powder)
1 tbsp of melted butter (10g)
Put all the ingredients in a bowl and mix well until the batter is smooth.
You may use a manual whip, a blender or the food processor to speed up the mixing.
Heat up the griddle or a small non-stick pan (best is a 10cm or 4 inches diameter one) and start making pancakes!
Be careful, too much heat will burn the pancakes on the surface but will not cook them inside.
When the first side is golden (depending on the griddle or the pan usually 2-3 minutes are needed), turn the pancake and cook it for 1 or 2 more minutes, until the other side is golden as well.
Making pancakes on a griddle is definitely faster, since you can cook more than one at a time, but it will also be more difficult to obtain a perfect shape when you pour the batter directly on the hot surface.
For beginners we suggest to use the non-stick pan while veterans or those more practical will prefer the griddle.
Pick what is best for you and remember to be patient, making 8 pancakes in the pan does require more time than you may think!
A good tip is to stack the pancakes on top of each other, to keep them warm.
As soon as you are done, serve them on a plate and generously cover your little pancake mountain… with a cascade of delicious Grade A maple syrup.