American Pancakes
What a treat! American Pancakes for breakfast. A festive way to start the day!
American pancakes are truly different from our Dutch pancakes. The American version includes baking powder, which is what accounts for their thickness and fluffiness. The batter is also slightly thicker. You can immediately notice their airy quality when you ladle the batter onto the pan; they puff up and bubbles form. This is a good sign that the baking powder is doing its job. Flip the pancakes as soon as they're somewhat set on the surface to achieve the best fluffy outcome. They're delicious with maple syrup and some fresh fruit.
Ingredients
American Pancakes (makes about 10 pancakes)
Skillet, oil for greasing
150 grams of Pancake and Poffertjes Mix from Lisa's Choice
2 eggs
350 ml (plant-based) milk
2 teaspoons of baking powder
maple syrup and fresh fruit for serving
Preparation
American Pancakes:
In a bowl, combine the flour and baking powder. Pour in half of the milk and mix well until you have a thick batter without lumps. Add the remaining milk and mix until the mixture is smooth and homogeneous. Add the eggs one at a time, mixing until you have a smooth and lump-free batter. Let the batter sit for a moment. Heat a skillet on the stove and add a tiny amount of oil. For each pancake, pour about 3 spoonfuls of batter into the pan. Once the edges of the pancake start to set, flip it over. Serve with Maple Syrup and fresh fruit!
Enjoy!