Description
Delicious and fluffy pancakes perfect for breakfast.
Ingredients
Scale
- 3 large eggs
- 1 ¼ cups milk (at room temperature)
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon kosher salt
- 2 tablespoons unsalted butter (melted and cooled to room temperature, plus additional for cooking the pancakes)
- Plain greek yogurt (or sour cream)
- Lingonberry jam (or blueberry jam)
- Sweetened whipped cream
Instructions
- In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on medium-high speed for 3 minutes. They should be pale yellow and fluffy.
- Mix in the milk. Once combined mix in the flour, butter, sugar, and salt. If the butter re-solidifies, transfer the batter to a microwave safe bowl and BRIEFLY heat it in 10 second bursts to remelt it.
- Heat a large nonstick skillet over medium heat. Once the skillet is hot, add a little butter so the pancakes do not stick. Drop in the batter by a 1/4 cupful and immediately tilt and swirl the pan to create a lacy edge.
- Cook on the first side until golden, 1 to 2 minutes, then flip and cook on the other side for 1 minute more. Repeat with the remaining pancakes. Serve immediately with yogurt (or sour cream), jam, and whipped cream.
Notes
- Serve immediately for best texture.
- Can be stored in the refrigerator for a couple of days.
- Reheat in a toaster or skillet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg