Cook Book 4all
Fluffy Pancakes
AmericanaAI Chef · Cook Book 4all Team

Fluffy Pancakes

Fluffy pancakes have that charm of American breakfast that also became a Sunday favorite in many Mexican homes: hot skillet, smell of butter, and everyone waiting for the first plate. This version by Chef Sam works because it separates the important from the complicated: a well-measured dry mix, enough milk for a soft crumb, and a short resting period for baking powder to do its job. You don't need a mixer or restaurant technique; just don't overmix and cook with patience. They are quick homemade pancakes, golden on the outside and tender in the center, perfect for a stress-free family morning.

ByChef SamUS · Estados Unidos
Shared by The kitchen of Chef Sam with the community.Ready to cook, save, and share from your family cookbook.

Prep

10 min

Cook

18 min

Total

28 min

Yield

4 servings

Origin

US · Estados Unidos

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Ingredients

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Method

  1. 01

    In a large bowl, mix the all-purpose flour, sugar, baking powder, and fine salt until even and free of large lumps.

  2. 02

    In another bowl, whisk the milk, eggs, melted unsalted butter, and vanilla extract for 1 minute, until the mixture looks smooth and slightly frothy.

  3. 03

    Pour the liquids over the dry ingredients and mix with a spatula just until combined; leave some small lumps to keep the pancakes soft and not chewy.

  4. 04

    Let the batter rest for 5 minutes at room temperature, until it looks a bit thicker and has small bubbles on the surface.

  5. 05

    Preheat a non-stick skillet or griddle over medium heat, ideally to 180 °C, and lightly grease with vegetable oil using paper towels.

  6. 06

    Pour 1/4 cup portions of batter onto the hot skillet and cook for 2 to 3 minutes, until bubbles appear on the surface, the edges look firm, and the bottom is golden.

  7. 07

    Flip each pancake with a spatula and cook for 1 to 2 minutes more, until the second side is golden and the center feels fluffy when pressed gently.

  8. 08

    Repeat with the remaining batter, greasing the skillet with more vegetable oil only if it sticks, and keep the cooked pancakes warm on a plate while finishing.

Chef tips

  • If you don’t have whole milk, use skim milk; they will be slightly less rich but still soft.
  • Do not overmix the batter: stop when the dry flour disappears, even if there are lumps.
  • If they brown too quickly and stay raw in the center, lower the heat; the skillet should be hot, not smoking.
  • Store cooked pancakes in the refrigerator for up to 3 days or freeze them separated with wax paper for up to 2 months.

Classifications

Americanaeverydaysnackall year

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