Tender, spongy, with just the right amount of sweetness and accompanied by whipped cream and our favorite syrup… American pancakes are very easy to prepare and a delight on the palate. This recipe is the authentic one, the American version of crêpes and a cousin of waffles. In the United States they compete to gain a foothold at Sunday breakfasts with the French Toast. If we plan them for breakfast, we can prepare the dough the day before and leave it in the fridge overnight. Then we use it as it is, without tempering, because the contrast with the hot iron suits it wonderfully.
First, we melt the butter and let it warm slightly (but without losing its liquid form). Beat the eggs together with the milk and vanilla extract, mixing well. Then, in a deep container we sift the flour together with the chemical booster and add the sugar. Mix until integrated. We make a hole in the center, like a volcano, and pour the mixture of wet ingredients. We remove gently with some rods to integrate everything well.
When we have finished mixing, add the butter and beat until the mixture is homogeneous. Cover the container with cling film and let the mixture rest in the fridge for an hour. Place a griddle over the heat at medium temperature and, when it is hot, pour small portions of the dough onto the griddle, leaving space between them so they do not stick together, and cook for a couple of minutes.
When small bubbles start to appear on the surface of the pancakes, turn over and cook on the other side for a couple more minutes. We repeat the operation until we finish with the dough. So the pancakes don’t get cold while we do the rest, place them on a plate covered with a clean kitchen towel and keep them in the oven at about 50ºC.
Finally, some classic American pancakes cannot be missing a good creme whipped cream on the side and a caramel (or strawberry or chocolate) syrup. Although this does not mean that we can also accompany them with fresh fruit and other sweets such as cocoa cream and hazelnuts, dulce de leche, jam or similar.
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Photos | Direct to the palate
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