Classic American pancakes are fluffy, golden and irresistibly fragrant. A symbol of American-style breakfast, yet enjoyed around the world, they are simple to prepare and very versatile: they pair perfectly with maple syrup, fresh fruit, jams or decadent spreads. Ideal for starting the day on a sweet note.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All seasons
Ingredients for classic American pancakes
- 3/4 cup milk (or a plant-based drink if you prefer)
- 1 cup all-purpose flour
- 2 tbsp sunflower oil (or 2 tbsp melted butter)
- 1 tbsp sugar
- 2 tsp baking powder
- 2 eggs
- 1 pinch salt
Tools
- 1 Thermomix (Bimby) Bimby tm31 – tm5 – tm6 – tm7
- 1 Whisk
- 1 Bowl
Preparation of the pancakes
I make them really quickly, and even if I don’t believe this is the original American recipe, I’m sure it will save us time in the morning.
WITH THE THERMOMIX (BIMBY): Place all the ingredients into the bowl and blend at speed 5 for 10 seconds. Set aside and heat a non-stick skillet.
WITHOUT THE THERMOMIX: Mix the ingredients in a bowl using an electric mixer or a hand whisk until you obtain a smooth batter. Set aside and heat a non-stick pan.COOKING: Heat a non-stick pan over medium heat and lightly grease it with butter or vegetable oil to prevent the batter from sticking. When it’s hot, pour a small ladle of batter into the center and let it spread into a disc about 3–4 inches in diameter. Cook for about 2 minutes, until bubbles appear on the surface. When the bubbles begin to pop and the edges look dry, flip the pancake.
Flip gently with a spatula and cook for another 1–2 minutes until the other side is golden. As they are ready, you can stack them on a plate covered with foil or keep them in a low oven (122–176°F) to keep warm.
HOW TO TOP THE PANCAKES: There are many delicious options to garnish pancakes, both sweet and savory! Here are some ideas to make them a real treat for breakfast, brunch or snack:
Maple syrup: the most traditional topping, sweet and aromatic
Melted butter: spread as soon as they come off the pan
Honey: delicate and natural, great with fruit or yogurt
Jam or preserves: citrus, berries or apricot
Hazelnut spread: irresistible for those with a sweet tooth
NOTES
For a fluffier texture, you can separate the egg whites from the yolks, whip the whites until stiff and gently fold them into the batter.
If you used the method with whipped egg whites, it’s better not to store the batter. If you used whole eggs, you can keep the batter in the refrigerator for one day covered with plastic wrap.
It’s best to serve pancakes freshly made. Once cooked, they can be kept in the refrigerator for a couple of days in an airtight container.
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