“Pancakes” are, if you will, much thicker pancakes. They are not native to the US, but they are in great demand there, where they are also called “flapjacks”. Unlike our pancakes, pancakes have no filling, but are drizzled with syrups and have toppings.
Across the Atlantic, they are served not so much as a dessert as as a breakfast, and the most used syrup is, of course, maple syrup. However, the possibilities are endless, and pancakes can also be eaten with yogurt, sour cream or whipped cream, with jams, preserves, honey, chocolate, fruit and nuts. But these are toppings. Until the topping, let’s see how to prepare pancakes themselves.
Ingredients: 1 cup flour, 3-4 tablespoons brown sugar, 1 teaspoon baking powder, 1/2 teaspoon Himalayan salt, 1 teaspoon cinnamon, 3 eggs, 1 cup milk and 50 grams of melted butter. You also need oil (we used olive, but it is not mandatory)
Tools: a bowl for mixing the ingredients, a whisk, a bowl in which you will beat the eggs, a frying pan, a pancake ladle, and a spatula for turning.
- Mix the flour with the brown sugar, baking powder, salt, and cinnamon. If you want to add other ingredients or flavors besides cinnamon, now is the time (here are some suggestions: ground walnuts or almonds, nutmeg, vanilla… you get the idea).
- Beat the eggs , adding the milk and melted butter. If you are on a diet, you can replace with skim milk and oil.
- Pour the beaten egg mixture over the flour mixture and mix well .
- Grease a frying pan with a little oil and heat it over low heat.
- Pour a ladleful of the mixture into the pan and cook the pancake for 2 minutes on one side and 1 minute on the other. You will know when they are done by the golden or light brown color. You can add another teaspoon of oil from time to time.
- As you take them out, stack them on a plate. Finally, generously add your chosen topping.
