Classic Pancakes - A Real American Recipe 🥞

Kitchen appliances and utensils: non-stick pan, large whisk, small sieve, a couple of large bowls, kitchen scales and other measuring accessories, stove, wooden spatula and spoon.

Ingredients

Step cooking

Knead the dough

1. In a bowl for kneading dough, sift through a sieve 150 g of high-quality wheat flour. Thus, the flour will be saturated with oxygen, and the prepared pancakes will be magnificent. There we add 7 g of baking powder, and 1 pinch of salt and soda. Depending on how sweet you want to get the product, pour 15-30 g of granulated sugar into a bowl. I recommend adding a little sugar, and then sweeten the pancakes, serving them with honey or maple syrup. Using a large whisk, carefully mix the dry ingredients, and for now, set aside the bowl with the contents.
   
2. Pour 225 ml of buttermilk into a separate bowl. This component can be safely replaced with liquid yogurt without additives, fatty kefir or make buttermilk substitute. To do this, mix 200 ml of milk and 15 g of freshly squeezed lemon juice, and then let it brew for 10 minutes. There we break two chicken eggs at room temperature. Beat both ingredients thoroughly with a whisk until a smooth consistency is obtained.
   
3. In a bowl with flour mixture we make a depression and pour egg-milk liquid into it.
   
4. Using the same whisk, knead a homogeneous batter, which in its consistency resembles a very thick fat sour cream.
   
5. The last pour 25 g of butter, which was previously melted on a stove and cooled to room temperature. Slowly in a circular motion, mix the liquid oil into the dough.
   
6. Before directly baking pancakes, add 80 g of any fresh berries to the dough.
   

Bake pancakes

1. Pour ice water into a large container, and then put a bowl of dough into it. It’s even advisable to dip a few ice cold water
   cubes. In this recipe, it is very important that the dough is cold, then the pancakes will be airy and incredibly tender.
   
2. We send the pan with non-stick coating to medium heat and wait until it warms up properly. If you use an ordinary frying pan, then grease it with vegetable oil, but with a very small amount - pancakes should be well baked, and not fried in oil, like ordinary pancakes.
   
3. Using a wooden spoon, spread the dough in small portions on a hot pan. As soon as the surface of the product begins to bubble, after about 1 minute from the moment of frying, we turn the product over to the other side.
   
4. We bake a pancake on the other hand for another 1-1.5 minutes. Keep in mind that the more sugar you use, the faster the products will brown. We lay the finished products on top of each other in a pile.
   
5. On top of the last hot pancake, put a small piece of butter and fill the resulting composition with honey or maple syrup.
   

Video recipe

This video shows the sequence of cooking pancakes according to the instructions of the classic recipe described above.