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American pancakes – thick and fluffy
Breakfast

American pancakes – thick and fluffy

Thick, fluffy American pancakes with baking powder – not thin Danish crepes. The batter is thicker, mixed only until just combined, and cooked in batches into a weekend breakfast stack (8–10).

EverydayWeekendBreakfastKids friendlyÆgVegetarian
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Rate:
30 min total
4 servings
Very Easy

Ingredients

servings
Units

  • Batter

    • 8.8 oz Wheat flour (all-purpose)
    • 2 tbsp Sugar
    • 2 tsp Baking powder
    • ½ tsp Salt
    • 1¼ cup Milk
    • 2 stk Eggs
    • 1.8 oz Butter, melted and cooled
    • Butter or oil for cooking

Instructions

  1. 1

    Mix the dry ingredients

    1. Stir flour, sugar, baking powder and salt together in a bowl.
    3 min
    Bowl
  2. 2

    Add wet – mix briefly

    1. Whisk milk and eggs lightly. Pour into the dry mix with the cooled melted butter.
    2. Mix only until just combined – small lumps are fine. The batter should be thicker than Danish pancake batter.
    4 min
    BowlWhisk
  3. 3

    Cook in batches

    1. Heat a pan or griddle to medium. Grease lightly.
    2. Pour about ½–¾ dl batter per pancake. Cook 2–3 minutes until bubbles burst, flip, and cook 1–2 minutes more.
    3. Keep finished pancakes warm under a clean tea towel while you cook the rest – about 8–10.
    20 min
    Medium heat
    PanSpatula

Explore more

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Details

Nutrition

Calories

320kcal

Protein

10g

Fat

12g

Carbs

42g

Serving Size

180g

Dietary

Allergens

GlutenEggsMilk

Restrictions

  • Contains Gluten
  • Contains Eggs
  • Contains milk

Tips

Preparation

  • • Let the batter rest 5 minutes – the baking powder settles, and the flour hydrates.

Cooking

  • • Too-high heat browns the outside before the center is done. Stay on medium.

Serving

  • • Stack the pancakes and serve with butter, syrup or berries – that is the point of the American style.

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.

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Comments

Author

N

Nordmad

Rolige opskrifter til hverdag, have og bål.