Fluffy American pancakes

Ingredients

• 2,6 g white sugar (granulated)
• 20 g cornstarch
• 250 g all‑purpose wheat flour
• 75 g vegetable oil (sunflower or rapeseed oil)
• 330 g whole milk (or semi‑skimmed milk)
• 1 sachet vanilla sugar packet (about 8 g)
• 1 sachet baking powder (about 10 g)
• 1 pinch salt

Instructions

1. Prepare and measure the ingredients

   Gather all ingredients and weigh or measure them precisely.

   Time: PT5M

2. Mix the sugar and vanilla sugar

   In the large bowl, pour the white sugar and the vanilla sugar packet, then whisk until the mixture is homogeneous.

   Time: PT2M

3. Incorporate the cornstarch

   Add the cornstarch to the sugar‑vanilla mixture and whisk to avoid lumps.

   Time: PT1M

4. Add the oil

   Pour the vegetable oil and mix until well incorporated.

   Time: PT1M

5. Add the flour, salt and baking powder

   Incorporate the flour, the pinch of salt and the baking powder packet. Whisk until you obtain a batter without lumps.

   Time: PT2M

6. Incorporate the milk alternately

   Pour the milk in three portions, alternating with small amounts of remaining flour (if needed). Mix gently between each addition to obtain a silky batter.

   Time: PT3M

7. Batter rest

   Cover the bowl with plastic wrap or a lid and place in the refrigerator for at least 8 hours, ideally overnight.

   Time: PT8H

   Temperature: 4°C

8. Prepare the pan

   Remove the batter, heat a non‑stick pan over medium heat. Lightly brush with oil then wipe excess with paper towel.

   Time: PT5M

   Temperature: 180°C

9. Cook the pancakes

   Drop a tablespoon of batter into the center of the pan, spread slightly into a circle. Cook 1 minute until small bubbles appear, flip and cook another 1 minute until golden.

   Time: PT35M

   Temperature: 180°C

10. Serve immediately

    Place the hot pancakes on a plate, drizzle with maple syrup and add fresh fruit to taste.

    Time: PT5M

Nutrition Facts

Calories

312

Protein

6,5 g

Carbohydrates

48 g

Fat

14 g

Fiber

1,3 g

Ingredient Substitutions

• Instead of white sugar: cane sugar, brown sugar
• Instead of cornstarch: rice flour, potato starch
• Instead of all‑purpose wheat flour: whole‑wheat flour, gluten‑free flour
• Instead of vegetable oil: melted butter, light olive oil
• Instead of whole milk: almond milk, soy milk, oat milk
• Instead of vanilla sugar packet: vanilla extract (½ tsp), sugar + vanilla bean
• Instead of baking powder: baking soda + cream of tartar
• Instead of salt: sea salt

Equipment Needed

• large bowl
• whisk
• measuring spoons
• kitchen scale
• non‑stick pan (20‑25 cm)
• spatula
• paper towel (optional)
• lid or plastic wrap (optional)

Critical Steps — Do Not Skip

• Batter rest in the refrigerator (at least 8 h)
• Use a well‑hot pan before pouring the batter
• Flip the pancakes as soon as bubbles appear on the surface

Chef Tips from the Video

• For a richer taste, replace 25 g of oil with melted butter.
• Add a teaspoon of orange zest for a citrusy variation.
• Serve with toasted nuts for crunch.

Troubleshooting

Storage

Refrigerator: Store cooked pancakes in an airtight container 1‑2 days. Reheat in a pan or microwave.

Freezer: Stack pancakes between two sheets of parchment paper, place in a freezer bag. Last up to 2 months. Defrost in the microwave or pan.

Room temperature: Do not leave at room temperature more than 2 hours, otherwise they become dry.

Make-Ahead Tips

• Prepare the batter the night before and let it rest in the fridge; it keeps up to 24 h.
• Before cooking, gently stir the rested batter to homogenize.