This is how you make the very best American pancakes
Light, creamy, and full of flavor... The perfect American pancake is just around the corner, and the perfect recipe? That comes from Martha Stewart. Who else?
We certainly understand why, in the United States, you can order a large stack of American pancakes at a diner on every street corner. After all, this small, fluffy, creamy version of our flat Dutch pancakes is a real treat for breakfast. So, you might as well have a good basic recipe for American pancakes in your repertoire. And just leave that job to Martha Stewart.
A tip from the expert: the key to success is not to beat the batter for too long. In fact, lumps are a good sign! Additionally, this recipe uses buttermilk, which creates an extra fluffy effect.
Recipe for the best American pancakes
- Heat a heavy-bottomed pan or teppanyaki griddle over medium heat.
- Mix the flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add the eggs along with the buttermilk and 4 tablespoons of butter, and mix well. The batter should have small to medium-sized lumps.
- Preheat your oven to 85 degrees. Pour the remaining butter into the pan so that there is a thin layer. Cook the pancakes in batches of approximately 120 milliliters (1/2 cup) of batter each, and cook them five centimeters apart. After about two and a half minutes, bubbles will have formed and the edges will be dry.
- Flip the pancakes over and cook until both sides are golden brown, for another minute. Repeat with the remaining batter.
- Keep the fried pancakes warm in the oven.