mercoledì 6 novembre 2013


When I was in the US, weekend meant a stack of pancakes! Americans do it better and various.  They eat them with bacon, sausages, eggs, marple syrup, jam, butter and dried fruits.
Personally I prefer the fresh version that I usually enjoyed on my American Saturdays: pancakes, yogurt, fresh berries and acacia honey.

If you want, you can mix up the dry ingredients in advance and store in fridge or offer as a gift to lazy friends.

125 gr all purpose flour
15/20 gr sugar
1 teaspoon baking soda
a pinch of salt
20 gr butter, melted  (or 2 Tbs greek yogurt)
200 ml milk
1 egg, lightly beaten
1 teaspoon white vinegar

Combine the milk and vinegar (the soured milk) in a bowl and set aside. Combine the dry ingredients in another bowl.

Whisk the soured milk, egg and melted butter (or Greek yogurt) together. Pour into the dry ingredients and whisk until most of the lumps are gone.

Let the batter sit for 10/15 min than do not stir again but gently dip a ladle and place the spoonful on a buttered hot skillet.  It will be time to turn your pancake when the top surface begins to form small craters.

Enjoy these tall and fluffy pancakes.

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