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American Pancakes with Milk
Instructions
I prepare all the ingredients in advance – they should be at room temperature. I take the milk (240 ml) and eggs (2 pcs) out of the fridge 1 hour before cooking. I sift the flour (200 g) through a sieve 1–2 times to fill it with oxygen – this is the «secret» to airy pancakes. Without sifting, the batter will be dense.
I crack 2 eggs into a deep bowl, add salt (¼ tsp) and vanillin (1 packet). I mix thoroughly with a whisk or mixer for 1–2 minutes until smooth and airy. The salt balances the sweetness, and the vanillin gives the pancakes their characteristic «homemade» aroma.
I add sugar (50 g) to the beaten eggs and keep whisking for another 1–2 minutes until the sugar is completely dissolved. Gradually I pour in the warm milk (240 ml) in a thin stream, stirring constantly, to get a smooth, runny mixture with no lumps.
In a separate bowl, I combine the sifted flour (200 g) with the baking powder (8 g) and mix the dry ingredients thoroughly with a spoon. An even distribution of the baking powder through the flour is the «secret» to all the pancakes rising evenly. Without this, some will be fluffy and some flat.
I gradually add the flour mixture to the liquid mass in 2–3 portions, gently stirring with a whisk until smooth. Do not overdo the mixing – small lumps of flour in the batter are acceptable and even desirable (they dissolve during frying). Vigorous mixing develops the gluten and the pancakes become «rubbery».
At the end, I add the vegetable oil (2 tbsp) and gently fold it in with a whisk. The finished batter should have the consistency of thick sour cream – it ribbons off the whisk slowly, not in drops. If it is too runny, add 1 tbsp of flour; if too thick, add 1–2 tbsp of milk.
I let the batter «rest» for 5–10 minutes at room temperature – the gluten relaxes and the baking powder activates fully. Without this stage the pancakes will be less airy.
I heat a cast-iron or non-stick frying pan well over medium heat for 2–3 minutes. I lightly grease it with butter (20 g) – pure butter gives the pancakes a «caramel» flavour. There is no need to add vegetable oil (it is already in the batter).
With a large spoon or ladle, I pour the batter into the centre of the pan – about 2 tbsp per pancake (8–10 cm in diameter). I fry over medium heat for 2–3 minutes until bubbles appear on the surface and the edges dry out. Then I flip with a spatula and fry the other side for 1–2 minutes until golden. I stack the finished pancakes on a plate. I serve them hot with maple syrup, honey, fresh berries, or jam. The American pancakes with milk are ready!
Tips
- 1
All ingredients MUST be at room temperature – cold milk and eggs slow down the activation of the baking powder and the pancakes will turn out flat.
- 2
Do NOT mix the batter for too long – small lumps of flour are acceptable. Vigorous mixing makes the pancakes «rubbery».
- 3
Let the batter «rest» for 5–10 minutes before frying – the gluten will relax and the baking powder will activate. I use a similar principle when baking thin crepes.
- 4
Flip the pancakes only after bubbles appear on the surface – this is the signal that the underside is done.
FAQ
How can I replace the baking powder in the recipe? +
You can replace the baking powder with baking soda (½ tsp) slaked with vinegar or lemon juice (1 tsp). Self-rising flour also works – in that case remove the baking powder from the recipe (it already contains it). You can use active dry yeast (1 tsp), but then the batter will need to prove for 1 hour in a warm place, which will turn the pancakes into thick fritters. Without baking powder or a substitute, the pancakes will not rise – they will be flat little flatbreads. Baking powder is the most convenient option for classic American pancakes.
Can I use kefir instead of milk? +
Yes, with kefir the pancakes turn out even fluffier – kefir is acidic and activates the baking powder twice as effectively as milk. Replace the 240 ml of milk with 240 ml of 2.5% kefir. You can also use soured milk, ryazhenka (fermented baked milk), or unsweetened drinking yoghurt. For a dairy-free version, use plant-based milk (oat, almond, coconut), which is suitable for those with allergies. Each substitute gives the pancakes its own character. Milk is the «classic» American recipe, while kefir is the Russian-Ukrainian tradition.
How long do the finished pancakes keep? +
The finished pancakes are best eaten fresh and hot on the day they are made – once cooled, they lose their fluffiness and aroma. In the fridge they keep for up to 2 days in a tightly sealed container. Before serving, reheat them for 30 seconds in the microwave or for 2 minutes in the oven at 100 °C to restore freshness. You can freeze the finished pancakes for 1 month in an airtight bag – before serving, thaw them at room temperature or warm them in a toaster. A handy make-ahead option for a quick weekday breakfast – take them out of the freezer, warm them through, and they are ready.
What should I serve the pancakes with? +
The classic American serving is with maple syrup and a knob of butter on top. For sauces – honey, jam (strawberry, raspberry), preserves, condensed milk, Nutella chocolate spread, caramel sauce. For berries and fruit – fresh strawberries, raspberries, blueberries, sliced bananas, fried apples with cinnamon. For a savoury version – with bacon, fried eggs, cheese, avocado (a popular American breakfast). For drinks – tea, coffee with milk, cocoa, fresh orange juice. For a children’s breakfast – with milk and fruit for an energetic day.
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