Pancakes (North American)
North American pancakes are a type of pancake prepared from a batter that is baked on a hot griddle or frying pan. They exist in several variations in many different local cuisines.
Total Time
15 minutes
Servings
3
120 g (½ cup or 4 oz) wheat flour (white, whole grain or 1:1 mix of white and whole grain)
1 ½ tsp baking powder
1 pinch salt
250 ml (1 cup or 8 fl oz) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)
1 egg, separated
1 tbsp white sugar (optional; this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix)
In a large bowl, mix dry ingredients together until well-blended.
Add milk and mix well until smooth.
Separate the egg, placing the whites in a medium bowl and the yolks in the batter. Mix batter well.
Whip whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).
Pour ladles of the mixture into a non-stick pan, one at a time.
Cook until the edges are dry and bubbles appear on surface. Flip, then cook until golden.
- •Serve with butter, maple syrup, fruit, chocolate spread, melted chocolate, jam, or cheese.
- •Many variations of this recipe use a whole beaten egg instead of the yolk and whipped whites. In these variations, all wet ingredients are mixed together with the dry ingredients to make the batter before moving on to the cooking.
- •Use buttermilk or yogurt instead of milk, or wholegrain flours instead of white. This will change the consistency of the final product—whole grain flours generally lead to a denser heavier pancake, so try mixing white and wheat in various proportions as suggested above to get the feel you want.
- •Try adding sliced fruit such as banana and apple, or broken crispy bacon to the batter after pouring into the skillet and before flipping.