More precisely American/Canadian pancakes, because everywhere in the world there are various types of pancakes 🙂

These are the ones which are often prepared in USA or Canada for breakfast, where they are usually topped with maple syrup (better if the natural real maple syrup than the artificial ones), honey or chocolate and served with fruit, jam or next to some bacon, eggs, sausages, etc.

(And I read that there are also sourdough pancakes and that it’s a specialty of Alaska state).

I don’t do it often, a couple of times in a year, but I like them and warm they are really good!

Many modern recipes are made simply with milk, but I always read that originally they are made with buttermilk, and I like that way.

In Italy for example the buttermilk is not so easy to find in the stores, but here in Hungary I can find it (sold with the name “Iró“). If you don’t find it I read that it’s possible for example to do it yourself about similar by using milk and a little bit of vinegar or lemon juice, but I never tried that way.

Let’s see the recipe.

 

INGREDIENTS (3-4 people, about 12-13 pancakes):

• 240 g flour
• 450-500 ml buttermilk (you’ll see the texture while making the batter, start with 450 ml), at room temperature
• 2 eggs, at room temperature
• 50 g sugar
• 8-10 g baking powder (or simply sodium bicarbonate/baking soda, since there is buttermilk as acid)
• salt, a small tea spoon
• 60 g butter (melted)
• 1 vanilla bean, or vanilla extract (optional)

 

1. First take two bowls: in one sift the flour and the baking powder together and add the salt too, in the other first whisk the eggs, then add the melted butter (not too hot), the buttermilk and the sugar (keep whisking, manually). Add also the vanilla pulp (or the vanilla extract) if you would like it.
2. Now add the flour, not all in one, and whisk it just until absorbed. Don’t overmix it. The batter has not to be too much liquid and neither too much thick, but more thick than liquid. And if it’s a bit lumpy don’t worry about that (but there’s no problem if there are no lumps 🙂 ).
3. Now cover the bowl with a plastic wrap and let it rest in the fridge for 10-15 minutes. A little rest it’s suggested because the gluten “relax” and the lumps will smooth out. This to obtain the best final texture, of course if you are in a rush you can skip the rest, they will be good always 🙂
4. After that time heat your pan (an iron/cast iron skillet it’s perfect) at medium heat, put a little piece of butter (better clarified butter, or a drop of oil) on the bottom and pour a ladle of batter. Control that it’s not getting too dark on the bottom, and when you see small bubbles coming on top it’s time to turn it with a spatula. About 2 minutes/ 2 minutes and half for the first side, a bit less for the second side (but always check). It’s well done when the two sides have a nice brown color on all the surface, but not too dark.
5. While you prepare the other pancakes you can keep the previous ones warm in the oven, at 70-80 °C.
6. Serve them piled on each other, with a little scoop of butter on the top and maple syrups or honey 🙂 and the fruit you prefer, or if you like the salty breakfast eat them next to some bacon, eggs, etc. 🙂

PS: someone suggest to prepare the batter in the evening for the morning: wrong 🙂 when is the bicarbonate starting to take effect? Immediately, as soon as it comes into contact with the liquid ingredients, then it progressively lose the raising effect.

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ITALIANO

Ecco i famosi pancake americani 🙂

Li conosciamo tutti credo, e li abbiamo visti in diversi film e serie televisive, vero?

Sono molto semplici da fare e per una colazione sono davvero ottimi. Il problema principale è trovare il latticello, ma se cercate sul web troverete come farne uno simile in casa con latte e un goccino di aceto o di succo di limone.

Sono ottimi gustati con sciroppo d’acero o miele, ma sta alla vostra fantasia come guarnirli 🙂

Ecco come farli.

 

INGREDIENTI (3-4 persone, circa 12 pancake):

• 240 g farina
• 450-500 ml di latticello (iniziate con 450 ml e poi dalla consistenza della pastella valuterete se aggiungerne), a temperatura ambiente
• 2 uova, a temperatura ambiente
• 50 g di zucchero
• 10 g lievito per dolci (o anche solo del bicarbonato)
• 1 cucchiaino di sale
• 60 g di burro fuso
• 1 bacca di vaniglia, o estratto di vaniglia (opzionale)

 

1. Prendete una ciotola e unite la farina setacciata, il sale e il lievito. In un’altra ciotola sbattete le uova, quindi unite il burro fuso, il latticello e lo zucchero, continuando a mescolare. Aggiungete anche la vaniglia.
2. Quindi unite gradualmente la farina, continuando a mescolare. La pastella non deve essere nè troppo liquida nè troppo densa, ma comunque più denso che liquido. E deve essere un pò grumosa.
3. Coprite con una pellicola e lasciate riposare in frigo per un quarto d’ora.
4. A questo punto scaldate una padella (una lionese di ferro o ghisa è ottima) a fiamma media, scioglietevi un pezzettino di burro o un goccio di olio, e iniziate a cuocere i pancake aggiungendo un mestolo di pastella per ognuno di essi. Mentre cuoce controllate che il fondo non diventi troppo scuro e quando iniziate a vedere delle bolle in superficie è ora di girare. Due minuti/due e mezzo sul primo lato e un pò meno sul secondo dovrebbe bastare. Il pancake è pronto quando ha una crosticina dorata/marroncina su entrambi i lati, ma non troppo scura.
5. Mentre li preparate potete tenere i primi al caldo in forno a 70/80 gradi.
6. Serviteli facendo una “torre”, aggiungete un pezzetto di burro in cima e aggiungete dello sciroppo di acero o del miele 🙂 pronti per essere gustati!