Quick pancakes are delicious, tall, and fluffy fritters ideal to serve plain, with maple syrup, or topped with fresh fruit, jam, or a dusting of powdered sugar.
There are many variations, you can enrich them with fruit, chocolate, and nuts, depending on your taste. I adore them with ricotta, but my favorite version is with grated apples in the batter.
The recipe I propose is the basic version of American cuisine and is simple and quick. The batter is prepared in 5 minutes and the cooking time is also quite short; in no time, you’ll have delicious little cakes perfect for a breakfast or snack packed with flavor.
If you want to follow the original recipe, you need to cook them in hot butter (which is why they are called fritters in the United States). You don’t need much, but the taste will greatly benefit from it, making them much more flavorful and delightful. I prefer to use a non-stick pan and not use fats during cooking; this way, I get tasty and light pancakes. This version is not only quick but also butter-free.
Try the other versions too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 7 Pieces
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All Seasons
- Energy 264.60 (Kcal)
- Carbohydrates 40.89 (g) of which sugars 15.12 (g)
- Proteins 7.04 (g)
- Fat 9.05 (g) of which saturated 2.33 (g)of which unsaturated 6.16 (g)
- Fibers 0.80 (g)
- Sodium 96.66 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 cup milk
- 2 eggs (medium)
- 2 1/2 tbsp peanut oil
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
Tools
- 1 Bowl
- 1 Scale
- 1 Pan
- 1 Hand Whisk
- 1 Ice Cream Scoop or a ladle
Steps
For perfect pancakes, use ingredients at room temperature.
In a bowl, mix the flour with the baking powder and powdered sugar.
Add the eggs, vanilla extract, salt, oil, and milk to the center of the bowl. Briefly mix the batter with the whisk to prevent lumps, stopping once it is well combined.
The characteristic of American batters is to have a rough texture that does not develop gluten, making the pancakes very fluffy.
The batter is ready. If you have time, let it rest for 10/15 minutes; otherwise, proceed with cooking.
If you use a large pan, you can cook 3 pancakes at once.
Heat a non-stick pan (I don’t use fats, but if you want more flavorful pancakes, you can grease the pan with a little oil or butter). Pour one scoop of batter with the ice cream scoop and cook the pancake on low heat for 2 minutes.
When the edge becomes opaque and many bubbles form on the surface, it’s time to flip the pancake. Cook it on the other side for 1 minute.Continue in the same manner until the batter is used up. Stack the pancakes on a plate to keep them moist and soft.
Quick pancakes are ready. Serve them with a cascade of maple syrup, fresh fruit, or jam.
Tips
Pancakes can be stored in the fridge for 2/3 days covered with cling film without losing their fluffiness.
When you want to enjoy them, heat them in the microwave for a few seconds
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