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