My glamour pancakes
Sundays are pretty much the only days when I can actually relax in the morning and cook something I like, without rushing. Even though I still set the alarm early, I try to do something different from the rest of the week. Sometimes, I make American pancakes. They have a fluffy texture and are easy to make when you have a few ingredients on hand.
Quick info
Total time: about 30 minutes
Servings: 3-4
Difficulty: easy
Occasion: weekend breakfast when you want something different
Ingredients
200 g all-purpose flour
2 eggs
250 ml skim milk
2 teaspoons baking powder
1 tablespoon sugar
3 tablespoons sunflower oil
1/2 teaspoon salt
Preparation method
1. Separate the eggs. Beat the egg whites until stiff peaks form, with half a teaspoon of salt. The egg whites should hold on the whisk or mixer paddle like meringue, but don’t overbeat.
2. In a separate bowl, sift the flour. Add the sugar and baking powder and mix well.
3. Pour the milk over the dry mixture, add the 3 tablespoons of oil. Mix everything with a whisk until there are no lumps.
4. Add the egg yolks and mix well.
5. Gently fold in the beaten egg whites in 2-3 batches, using large movements from top to bottom to keep the mixture airy.
6. Heat a non-stick skillet or crepe pan over medium heat. Pour a ladleful of batter for each pancake. Let them spread on their own without too much help.
7. Cook the pancakes on both sides, flipping them when the first bubbles appear on the surface and the edges look cooked. Each side takes about 1-2 minutes, but it depends on the heat and their thickness.
Why I make this recipe often
I love it because it doesn’t require any special ingredients and I can quickly adjust based on what I have at home. The batter is quite versatile, and the pancakes always turn out fluffy. It’s a great idea for breakfast, especially when you want something more filling.
Tips and variations
Tips
Don’t overmix when adding the egg whites. It’s important for texture. If the pan is too hot, they burn on the outside and remain raw in the middle, so keep the heat just right.
If you want them all to be the same size, use the same ladle or spoon for each pancake.
Substitutions
You can also use whole milk if you don’t have skim.
Sunflower oil can be replaced with melted butter if you want a richer flavor.
All-purpose flour is for a fine texture, but regular white flour works too.
Variations
You can add vanilla extract or a little grated lemon zest to the batter for flavor.
Sometimes, I sprinkle in some chopped nuts, cinnamon, or chocolate chips right into the batter, depending on my cravings.
Serving ideas
I usually serve pancakes with honey and nuts or a sprinkle of cinnamon. They’re also great with classic Nutella or any other spread you have on hand.
You can also add fresh fruit, yogurt, or jam.
Frequently asked questions
1. Do I have to use 00 flour?
Not necessarily, but it helps with the fluffier texture. You can also use regular white flour.
2. How do I know when the egg whites are beaten enough?
They should be firm and not drip off the mixer paddle. They shouldn’t be too stiff like meringue.
3. Can they be made without sugar?
Sugar adds a bit of flavor and color during baking, but they can be made without it if you prefer.
4. What do I do if I don’t have baking powder?
For the classic pancake texture, it’s needed. Without it, they come out denser. If you don’t have any, they won’t be as airy.
5. Can pancakes be cooked on an electric grill?
Yes, but still on a smooth surface, like a crepe pan, not on ridged plates.
Nutritional values
Approximately, for one serving (out of 4):
Calories: 230-250 kcal
Protein: 7-8 g
Carbohydrates: 34-36 g
Fat: 7-8 g
Values are indicative and may vary depending on the type of milk or if you add other toppings.
Storage and reheating
They are best consumed immediately after preparation. If leftovers remain, I leave them at room temperature for a few hours or in the fridge for a day, in a covered container. To reheat, I put them in the microwave for a few seconds or quickly pass them through a hot skillet. I do not recommend keeping them for more than a day, as the texture changes.
I whipped the egg whites well and added the salt. In a bowl, I mixed the sifted flour, sugar, and baking powder. I added the milk and oil, and mixed. I added the egg yolks while continuing to mix. I also added the whipped egg whites and continued to mix gently, from top to bottom. I heated a crepe pan where I poured a ladle of the mixture and spread it to form a pancake. I cooked it on both sides. I served my glamorous pancakes with honey, walnuts, cinnamon, or with classic Nutella. Delicious.
Ingredients: 200 g of flour 00, 2 eggs, 250 ml of skim milk, 2 teaspoons of baking powder, 1 tablespoon of sugar, 3 tablespoons of sunflower oil, 1/2 teaspoon of salt
