American Pancake Batter
This American-style pancake batter yields a crispy, dense texture and should rest for 30–60 minutes before cooking.
Ingredients
whole egg
150g
fine granulated sugar
60g
salt
2g
milk
100ml
butter (melted)
60g
cake flour (sifted)
160g
cornstarch (sifted)
40g
baking powder (sifted)
6g
vanilla powder (sifted)
6g
Instructions
1
Preparation
Mix the dry ingredients together and sift; melt the butter and set aside.
2
Mixing the batter
In a bowl, beat the whole eggs thoroughly. Add the granulated sugar and salt and beat until well combined, then pour in the milk and mix. Add the sifted dry ingredients from Step 1 and stir until no dry powder remains, then stir in the melted butter. Let the batter rest for about 30–60 minutes. This is American pancake batter.
