Pancakes are small, thick, fluffy, and slightly sweet pancakes that are very popular in North America. Traditionally, they are eaten for breakfast, stacked on top of each other and topped with maple syrup, butter, fresh fruit, or chocolate spread.
100g of OO flour, 6g of caster sugar, 1 egg, 1 sachet of baking powder, 25g of butter, a pinch of salt, and 12.5cl of milk
Weigh 100g of 00 flour into a small bowl. Add 6g of caster sugar and a sachet of baking powder. Crack an egg and begin mixing with a whisk. Add the melted butter and mix. Add a pinch of salt, then 12.5cl of milk in several batches, while mixing.
The batter should become smooth and lump-free.
Let the batter rest for 30 minutes (at room temperature in summer), covered with a cloth.
In a hot, lightly oiled blini/pancake pan, cook for 2 minutes on the first side and 1 minute on the other (turn when small bubbles appear on the surface).
Eat immediately or reheat. Can be eaten plain but is even better with fresh fruit (my choice). Honey, maple syrup, butter, or spread.
A pancake pan allows for even cooking and perfect shapes, making preparation easier and more aesthetically pleasing. Most are non-stick, allowing pancakes to be flipped without sticking, even with very little fat. They often have several round indentations for cooking several pancakes at the same time, which is very practical.
