Fluffy American Pancakes

Ingredients

• 250 g all-purpose flour (sift to avoid lumps)
• 300 ml whole milk (room temperature)
• 10 g baking powder (about 2 teaspoons)
• 30 g white sugar (about 2 tablespoons)
• 1 pinch fine salt
• 1 small vanilla bean (scrape the seeds with the back of a knife)
• 2 large eggs (separate whites from yolks)
• 30 g butter (or vegetable oil) for cooking (about 2 tablespoons)

Instructions

1. Mix dry ingredients

   In the large bowl, sift the flour, add the baking powder, sugar, salt and mix lightly.

   Time: PT5M

2. Prepare the vanilla

   Split the vanilla bean lengthwise with the back of a knife, scrape the seeds and incorporate them into the dry ingredients.

   Time: PT2M

3. Separate the eggs

   Crack the eggs, separate the whites from the yolks into two different bowls.

   Time: PT3M

4. Whip the egg whites

   Using a whisk or electric mixer, beat the egg whites until stiff peaks form.

   Time: PT5M

5. Incorporate yolks into dry ingredients

   Pour the yolks and milk over the dry mixture, mix gently until you obtain a homogeneous batter (slightly lumpy).

   Time: PT5M

6. Fold in the whipped egg whites

   Add the whipped egg whites to the batter in two batches, folding them gently with a spatula, lifting the mixture.

   Time: PT5M

7. Batter rest

   Let the batter rest at room temperature for 15 minutes so the baking powder can act.

   Time: PT15M

8. Cook the pancakes

   Heat a non‑stick skillet over medium heat, add a little butter or oil. Pour a small ladle of batter (≈ 60 ml) for each pancake. Cook 2 minutes until bubbles appear on the surface, then flip and cook 2 minutes on the other side.

   Time: PT30M

   Temperature: Medium heat

9. Serve

   Stack the hot pancakes on a plate, serve immediately with maple syrup, butter or any other topping.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

9 g

Fiber

1 g

Ingredient Substitutions

• Instead of all-purpose flour: whole wheat flour
• Instead of whole milk: almond milk, semi-skimmed milk
• Instead of baking powder: baking soda + cream of tartar
• Instead of white sugar: cane sugar
• Instead of fine salt: sea salt
• Instead of vanilla bean: vanilla extract (½ teaspoon)
• Instead of butter (or vegetable oil) for cooking: vegetable oil

Equipment Needed

• mixing bowl (large)
• mixing bowl (small) for whites
• whisk or electric mixer
• silicone spatula
• non‑stick skillet
• kitchen knife
• cutting board
• measuring cups or spoons
• container for the milk

Critical Steps — Do Not Skip

• Whip the egg whites to stiff peaks.
• Fold the whipped egg whites gently to retain volume.
• Cook over medium heat: too hot burns the outside, too low makes the pancakes dense.

Chef Tips from the Video

• Use slightly warm milk for a smoother batter.
• Add a pinch of cinnamon or orange zest to vary the flavors.
• Serve with fresh fruit for a texture contrast.

Troubleshooting

Storage

Refrigerator: Store the pancakes in an airtight container for 2 days.

Freezer: Stack between two sheets of parchment paper, place in a freezer bag – up to 1 month.

Room temperature: Consume within 2 hours, otherwise refrigerate.

Make-Ahead Tips

• The batter can be refrigerated 2 hours before cooking.
• Cooked pancakes reheat quickly in a toaster or microwave.