Fluffy and airy pancakes, perfectly golden and melting in your mouth with every bite. These thick American-style crepes are ideal for an indulgent family breakfast, best served with maple syrup and fresh fruit.
⏱️40 min
📊Easy
👥4 servings
🍽️Dessert
vegetarianfamilyquickbudget-friendly
Ingredients
250 gwheat flour
300 mlwhole milk
2 pièceseggs
30 ggranulated sugar
2 cuillères à cafébaking powder
1 pincéefine salt
50 gmelted butter
1 cuillère à caféliquid vanilla
30 gbutter for cooking
Instructions
1PREPARE YOUR INGREDIENTS: Gather all dry ingredients in a large mixing bowl: flour, sugar, baking powder, and salt. Gently mix with a wooden spoon to evenly distribute the baking powder, which will ensure light and fluffy pancakes. Tell your guests that it's almost ready!
2MIX THE WET INGREDIENTS: In another bowl, whisk together the eggs, milk, melted butter, and liquid vanilla until you obtain a homogeneous mixture. Make sure the eggs are well incorporated for a uniform texture. This step is crucial for aerating your batter.
3COMBINE THE BATTER: Gently pour the wet mixture into the dry ingredients and mix with a wooden spatula until you obtain a slightly grainy batter with a few small lumps visible. Do not overmix: overworking the batter makes pancakes too dense. The batter should resemble a liquid cream but slightly thick.
4PREHEAT THE PAN: Heat a skillet or griddle over medium-high heat for 2 to 3 minutes. Place a piece of butter in the pan: it should foam lightly and brown slightly without burning. The ideal temperature is reached when a drop of water evaporates instantly. Test with a drop of batter that should sizzle immediately.
5COOK THE FIRST SIDE: Pour approximately 100 ml of batter (a generous ladle) into the center of the pan. Wait 2 to 3 minutes without moving the pancake: bubbles should appear on the surface and the edges will begin to look dry. Flip gently with a flat, wide spatula when the underside is golden and crispy. A good pancake has a soft center with a crispy golden layer.
6COOK THE SECOND SIDE: Let the second side cook for 1 to 2 minutes until it is also golden but not too dark. The pancake should be puffy and tender when you lightly press it with the spatula. Transfer immediately to a warm plate and repeat with the remaining batter.
7FINISHING AND SERVING: Keep the pancakes warm in an oven preheated to 70°C while you finish cooking the others. Serve immediately in a generous stack, generously topped with hot maple syrup, fresh butter, red berries, or whipped cream. The warm-cold contrast between the fluffy pancake and cold syrup is delicious and authentically American.