English Pancakes

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

And here are a couple more points: 1. There is no need to extinguish the baking soda or citric acid — this incorrect method has been passed down from our grandmothers; someday I will write about why this is wrong. 2. The thicker the batter, the less the pancake spreads, which means it turns out fluffier and taller. 3. If you add gel or powdered food coloring, you will get colorful pancakes that kids will love. 4. The pancakes are not greasy at all, very fluffy inside, and can easily sit in a closed container overnight. That's about it. Enjoy your meal!

Ingredients

Wheat Flour - 7.1 oz
Brown Sugar - 2 tablespoons
Salt - ½ teaspoon
Citric Acid - ¼ teaspoon
Activated Baking Soda - 1½ teaspoons
Chicken Egg - 1 piece
Milk - 7 fl oz
Olive Oil - 3 tablespoons

Step by Step guide

Step 1

In a deep bowl, mix all the dry ingredients; take a whisk and whisk them for about 30 seconds — this is necessary for the proper and even distribution of all components.

Step 2

Then add the egg, mix with a mixer, add the milk, mix again, add 3 tablespoons of olive oil (better not to replace it with another vegetable oil), and mix everything thoroughly for about two minutes.

Step 3

You should get a rather thick batter (if you turn the spoon upside down, it will more likely fall in chunks than flow off). In fact, after the first time, you will immediately know the right consistency of the batter.

Step 4

Heat the skillet over medium heat WITHOUT OIL and use a spoon to place the future pancakes. Now wait. How do you know when to flip? You need to wait for bubbles to appear all over the surface of the pancake — this is a sure sign that it’s time. Usually, it takes less than 30 seconds on each side.