Time: 35 min.
Complexity: easily
Quantity: 12 pancakes

Recipe for pancake batter with milk and butter.

The batter for these pancakes is prepared like that for American pancakes, but without the addition of baking powder or soda. Serving pancakes with maple syrup is also typical of American cuisine.

Ingredients:

• 2 cups of milk
• 2 large eggs
• 4 tbsp (60 g) butter, melted and cooled, plus extra for greasing
• 1/2 tsp vanilla extract
• 1.25 cups premium flour
• 3 tablespoons of sugar
• 1/4 teaspoon salt
• Butter and maple syrup or jam, to serve

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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premium flour, eggs, milk, vanilla extract, maple syrup, pancakes

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Preparation:

Step 1
• In a large bowl, whisk together the milk, eggs, melted butter, and vanilla. Add the flour, sugar, and salt; beat until the batter is smooth.
Step 2
• Heat a nonstick skillet over medium heat; lightly grease with butter. Add 1/4 cup batter. Swirl the pan, coating the bottom with a thin layer of batter. Cook for about 1 minute 30 seconds, until the top of the pancake is set and the edges are lightly browned.
  
  Carefully lift and flip with a rubber spatula. Cook for about 15 more seconds until the other side is golden brown.
Step 3
• Transfer to a plate and repeat with the remaining batter (do not add any oil to the pan). Fold the pancakes in half twice and serve with butter and syrup or jam.

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