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Stack ’em high.
American pancakes recipeThick and fluffy, just like at the diner
For thick, fluffy American pancakes: mix the flour, sugar, baking powder and salt, add the eggs, milk and melted butter without overmixing, let the batter rest for 10 minutes, then cook small ladles of batter for about 2 minutes per side in a buttered pan over medium heat. Serve in a stack with butter and maple syrup.
Method
- Dry ingredientsIn a large bowl, mix the flour, sugar, baking powder and salt.
- Wet ingredientsIn another bowl, whisk the eggs with the milk, then add the melted butter.
- MixingPour the wet ingredients onto the dry ones and mix just until no dry flour is left. A few lumps are fine: overworked batter makes flat pancakes.
- RestingLet the batter rest for 10 minutes: the baking powder starts working and the pancakes rise better.
- CookingLightly butter a pan over medium heat. Pour in a small ladle of batter and scatter over some blueberries. Flip when bubbles appear on the surface and the edges are set, about 2 minutes, then cook 1 to 2 minutes on the other side.
- ServingStack them up, add a knob of butter on top and as much maple syrup as you like.
Or let us cook, hon.
Don’t feel like cooking?
At BIA, our XXL pancakes are homemade and come in a stack: plain, with blueberries, with banana and walnuts, or as a 3x3x3 with eggs and bacon, 7 days a week from 8:30 am. The diner’s own recipe stays a kitchen secret: come and taste it.
Good to know.
FAQ
Why are my pancakes flat?
Most of the time the batter was overmixed or the baking powder was past its best. Mix just enough and let the batter rest for 10 minutes.
What’s the difference between pancakes and crêpes?
American pancakes contain baking powder, so they are thick and fluffy, while crêpes are thin and made without a raising agent.
Where can I eat real American pancakes in Paris?
At Breakfast In America, The Original American Diner, founded in 2003: homemade XXL pancakes in the Latin Quarter, the Marais and on the Champs-Élysées.
