I know that I’m late for Pancake day. But to be fair, every day can be Pancake day for me. I love pancakes and they are super versatile. Pancakes are just so simple and I believe that everybody has their own pancake’s recipe which they swear by.
Pancakes can literally go with anything, from crispy bacon to a warm maple syrup or even berries compote.
I especially love these thick spongy American style pancakes for breakfast. I often spread a thin layer of butter and honey on them and they go perfectly well with my black Vietnamese coffee.
- 200g flour
- 20g baking powder
- 2 eggs
- 50g sugar
- 1 tsp Vanilla extract
- 300ml milk
- 30g melted butter
- 1 pinch of salt
- Butter for frying (optional)
Beat the eggs and sugar until pale. This stage is very important since the beaten eggs mixture will help to make the pancakes fluffy.
Fold all the dry ingredients in gently, you don’t want to lose all the air from the mixture.
Add the milk in and whisk until all the ingredients are incorporated. It’s totally okay if the batter is lumpy.
Stir in the melted butter and your batter should be ready.
Heat a skillet or a non-stick pan on medium-high heat and add a teaspoon of butter in. The butter is completely optional but I find that using butter to fry the pancakes gives them a crunchy outside and they cook more evenly.
You can put the batter in a jug to make your life easier, but I intend to go with the bowl and ladle method. So just simply spoon your batter into the heated pan, then lower the heat down to medium and WAIT.
You need to wait until the bubbles start to form and burst in the centre. At this point, you can flip your pancakes. Be patient and have faith in them!
And voila, serve these pancakes with anything you fancy 🙂