The pancakes with maple syrup are fluffy cakes typical of American tradition, served at breakfast or during Sunday brunch. The basic recipe is very simple, it takes just 5 minutes to prepare the batter and a few minutes to cook it, resulting in a mountain of soft and warm pancakes to enjoy with a generous amount of maple syrup.
There are many variations, you can find them enriched with fruit, chocolate, nuts and even in a savory version, so it’s up to you to choose based on your tastes. I love them with blueberries (blueberry pancakes), but my favorite version is the one with grated apples in the batter, the apple pancakes are fluffy clouds that remain soft for days.
Who doesn’t remember the pancakes from American movies? As a teenager, I was convinced they were really fried and I didn’t understand how one could eat fried sweets with butter and syrup, but when I went to the United States and tasted them, I fell in love.
Actually, pancakes aren’t true fried cakes, at least not as we understand them; in the United States, the batter is poured with a ladle onto large, slightly oiled hot griddles, then briefly cooked on each side and served with jams, fruit, butter, and maple syrup.
If you are a lover of American cuisine, try the other recipes I have written for you:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 8 pancakes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 182.77 (Kcal)
- Carbohydrates 30.18 (g) of which sugars 7.92 (g)
- Proteins 5.84 (g)
- Fat 4.81 (g) of which saturated 2.76 (g)of which unsaturated 1.85 (g)
- Fibers 0.69 (g)
- Sodium 149.55 (mg)
Indicative values for a portion of 75 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
- 2 cups all-purpose flour
- 1/4 cup vanilla powdered sugar
- 2 eggs (medium)
- 3/4 cup whole milk (original recipe calls for buttermilk)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 2 tbsp butter (melted, cooled, or 2 tbsp peanut oil)
- 1 pinch salt
- 1 tsp vanilla extract
Tools
- 1 Bowl
- 1 Kitchen scale
- 1 Crepe griddle
- 1 Ladle small
Procedure
In a bowl, sift the flour with the baking powder, baking soda, and powdered sugar. Make a well in the center (the classic fountain) and pour in the egg, vanilla extract, salt, and melted butter.
Start mixing the mixture by gradually adding the milk (at room temperature) and stop as soon as it is well combined. The characteristic of American batters is precisely to have a coarse batter that does not develop gluten, ensuring super fluffy pancakes.
The batter is ready, let it rest for 10 minutes.
Heat a crepe griddle or a non-stick pan (I don’t use any fat, but if you want tastier pancakes, you can grease the pan with oil or butter), pour a small ladle of batter, spread it slightly, and cook the pancake over medium-low heat for 2 minutes.
When bubbles form on the surface and the edge becomes opaque, it’s time to flip the pancake. Cook it for another two minutes on the other side.
Proceed the same way until all the batter is used up, placing them on a plate stacking them.
The pancakes are ready, serve them with a generous drizzle of maple syrup.
Tips
Pancakes can be stored in the fridge for 2 days covered with plastic wrap.
When you want to enjoy them, reheat them in the microwave for 15/20 seconds.
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