A recipe from Gemo
Fluffy Pancakes
Soft American-style breakfast pancakes made from a simple milk, egg, and flour batter, cooked on a lightly greased griddle until golden and served warm with butter, honey, jam, fruit, or maple syrup.
Method
- 01
Whisk 200 g flour, 2 1/2 teaspoons baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt in a large bowl so the leavening is evenly mixed. In a separate bowl or jug, whisk 300 ml milk, 2 eggs, 30 g melted butter, and 1 teaspoon vanilla if using.
- 02
Pour the wet mixture into the dry ingredients and stir gently just until no dry pockets remain. Leave small lumps in the batter; overmixing makes pancakes tougher and flatter. Rest the batter while the pan heats.
⏱ 10 min
- 03
Heat a nonstick skillet, heavy frying pan, or griddle over medium heat. Brush with a thin film from 1 tablespoon sunflower oil or extra butter. The surface is ready when a small spoonful of batter sets and browns gently without burning.
- 04
Pour about 60 ml batter per pancake, aiming for about 12 pancakes total and leaving space between pancakes. Cook until the undersides are golden, the edges look set, and bubbles on top begin to break, then flip once and cook the second side until golden and cooked through.
⏱ 4 min
- 05
Repeat with the remaining batter to make about 12 pancakes, lightly greasing the pan as needed and adjusting the heat if pancakes brown too quickly. Serve warm with butter, honey, jam, strawberries, or maple syrup.
Nutrition
