American Pancakes

For the American pancakes, sift and thoroughly mix the dry ingredients in a bowl: plain flour, baking powder, granulated sugar, and a pinch of salt, so they are evenly distributed (about 20-30 seconds with a whisk).

In another bowl, whisk the egg with the milk and the melted lukewarm butter (the butter must not be hot), and add vanilla extract if using.

Pour the wet mixture into the dry ingredients and whisk just until combined (10-15 seconds). The batter may have small lumps, so do not overmix to keep the pancakes fluffy.

Let the batter rest for 5 minutes. If it is too thick, add milk by the tablespoon until the batter slowly drips from the ladle when poured (consistency of thick cream).

Preheat a non-stick pan to medium heat (about 180-190 °C). The pan is ready when a drop of water sizzles and immediately spatters. Lightly grease the surface with a thin layer of oil or butter.

Use a ladle to pour portions of batter onto the pan (about 2-3 tablespoons per pancake) and leave enough space between them. Cook for about 1.5-2.5 minutes, until bubbles form on the surface and begin to pop, and the edges look set.

Carefully flip the pancakes with a spatula and cook for 30-90 seconds more until golden brown. Flip only once to keep them fluffy.

Keep finished pancakes in a preheated oven at 80 °C on a baking sheet if preparing multiple batches so they stay warm and soft.

Stack the pancakes on a plate, place a pat of butter on top, and drizzle with maple syrup to taste. Garnish with fresh fruit (blueberries, banana slices) or chopped nuts.

Serve immediately while warm. For individual portions use smaller plates and offer extra syrup on the side.