American Pancakes (fluffy)

Ingredients for 3 servings:

• ½ cup(s) flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 1 tbsp sugar
• ¼ cup(s) milk or soy or rice milk
• 1 m.-sized egg(s)
• 3 tbsp, leveled butter, melted
• possibly oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Good old-fashioned pancakes; thick, fluffy pancakes made according to the original American recipe

Combine the dry ingredients (if you like it extra fluffy, you can sift the flour if necessary, but the pancakes will turn out very well as they are). Add the egg, milk, and butter and stir the batter until smooth. It shouldn’t be too runny, so the pancakes are nice and thick and fluffy. Heat a pan on high and then reduce the heat to about two-thirds (I use about level 6-7 out of 9). Use a non-stick pan and only use a very small amount of oil or butter for frying. I add a few drops of oil to the pan at the beginning and don’t need to add any more after that. Slowly pour the batter into the pan with a ladle until the pancake has reached the desired size. Cook the pancake until air bubbles rise to the surface and the pancake can be easily removed from the pan, then turn it over and cook briefly until it is completely cooked. I have enough batter for about 8 medium-sized pancakes. Maple syrup or golden syrup and raspberries go best with it.