American Pancakes

Ingredients for 1 servings:

• 3 eggs, separated
• ½ liter buttermilk
• 250 g wheat flour
• 1 tsp baking soda
• 1 tbsp sugar
• 60 g butter, melted

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

American pancakes from the 18th century

Beat the egg yolks in a bowl until frothy. First add the buttermilk, then mix in the flour, baking soda, and sugar thoroughly. Don’t overwork the batter (but also not underwork it) – small lumps will dissolve later in the pan. Now add the melted butter. Beat the egg whites until stiff peaks form and fold into the batter. In a hot crêpe pan (Teflon), cook the pancakes in batches, using about 80 ml of batter each. As soon as bubbles form on the top and the bottom is nicely browned, flip the pancakes and finish cooking. My recommendation: The pancakes can be served in many ways, e.g. with maple syrup and bacon, but also with fruit.