As you know I love pancakes. A lot. If I wanna top my Sunday morning, I get up an hour earlier than usual and get ready with 10 pancakes by the time Miki wakes up. If I want to play healthy, I make it with coconut milk and almond powder instead of flour. If I want to indulge I put two layers of Nutella on top of it. But until recently, I wasn’t 100% satisfied with my American pancakes. Why? Because they looked like an average pancake, yes they were small and round but their thickness just wasn’t what it was meant to be. And not fluffy at all. Yes, they were tasty but common, the American pancake has to be thick.
I checked a lot of blogs. Even the major ones. But none of them betrayed the magic. And one Sunday morning my dearest friend, Bébicsirke invited us over for brunch. And there was American pancake on the menu. The tasty and fluffy one. It was perfection. I didn’t have to beg for the recipe as it was on her blog for ages, I was just stupid enough not to check it earlier.
So now I save you a lot of time that you can be thankful for. Forget the other blogs and recipes and find the trick here.
3 eggs | 100 g powdered sugar | 150 g flour | 200 ml milk
Separate the 3 eggs and then whip the egg whites until they form stiff peaks. Set aside.
In a separated bowl beat the egg yolks with the sugar until they get firm.
Gradually add the milk and the flour until smooth.
At the end very carefully add the whites to the mixture and gently stir it.
Heat a nonstick frying pan without! butter. Pour about 2-3 tbsp of batter into the frying pan, wait about 1 minute, turn and fry until golden brown.
Photos by Me