Fluffy, soft American-style pancakes, a weekend breakfast favourite. Vegetarian.
Ingredients
Instructions
- 1
Melt 30 g of the butter and let it cool slightly; keep the rest for greasing the pan.
- 2
In a bowl, mix the flour, baking powder, sugar and salt.
- 3
In another bowl, whisk the eggs and milk, then stir in the melted butter.
- 4
Pour the wet mixture into the dry ingredients and stir just until combined; a few lumps are fine. Rest for 5 minutes.
- 5
Heat a non-stick pan over medium-low heat and grease very lightly with the reserved butter. Pour half a ladle of batter per pancake.
- 6
When bubbles appear and the edges look dry (about 2 minutes), flip and cook 1-1½ minutes more until golden. Repeat with the remaining batter and serve warm.
Nutrition
Per serving
| Calories | 406 kcal |
|---|---|
| Protein | 12 g |
| Carbs | 59 g |
| Fat | 13 g |
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