As in the USA, fluffy, light and puffy pancakes... Eat plain, still warm or drizzled with maple syrup! This recipe will give you 7 pancakes. You can double the recipe below to get 14 pancakes.
2,5tbspgranulated sugardose to adapt according to your taste
150gmilk
140gall-purpose flour
1tspbaking powder
0,5tspvanilla extract
1pinch of salt
Butter for the pan
Instructions:
In a bowl, whisk the egg yolks and milk. Then add the flour, baking powder, powdered sugar and vanilla. Whisk until the mixture is homogeneous, without lumps.
Separately, beat the egg whites until stiff with the pinch of salt.
Gently fold the egg whites into the previous mixture with a spatula. The dough should be fluffy and light. Cover with cling film and refrigerate for 30 minutes to optimize the texture.
Lightly butter a very hot non-stick pan (medium heat, adapt according to your equipment). Remove excess butter with absorbent paper if necessary.
Using a small ladle or ice cream scoop, pour a little batter into the center of the pan, forming a circle 11 cm in diameter (I put the equivalent of 2 ice cream scoops). The dough will spread very slightly.
Cook for about 1 minute, that is, until small bubbles appear on the surface and the edges harden a little. At this point, turn the pancake using a spatula and brown for 1 minute on the other side.
Place each cooked pancake on a plate and cover with aluminum foil while you make all the pancakes: this keeps them warm.
Enjoy them still warm with the toppings of your choice: knob of butter, maple syrup, fresh fruit, spread...
Notes:
These pancakes are best on D-Day. If necessary, they can be kept for 2 to 3 days in the refrigerator in an airtight container.Put them in the microwave for a few seconds to warm them up or in your toaster.
Par Lilie bakery
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