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Pancakes with maple syrup · GialloZafferano.com

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  Speaker 1: Pancakes with maple syrup are a classic American style breakfast.
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  Speaker 1: They are soft, fluffy, golden, and pleasantly scented with a
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  Speaker 1: light touch of cinnamon and sweetness. They are perfect for
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  Speaker 1: cozy mornings, cheerful brunches, or a simple tasty meal shared
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  Speaker 1: at the table. For around twelve pancakes. Preparation time fifteen minutes,
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  Speaker 1: cook time twenty minutes. Difficulty easy, cost low. You need
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  Speaker 1: these ingredients type double zero flour one cup equal to
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  Speaker 1: one hundred twenty five grams whole fresh milk, one cup
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  Speaker 1: equal to two hundred grams, butter, twenty five grams sugar
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  Speaker 1: fifteen grams two medium eggs, baking powder, six grams fine salt,
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  Speaker 1: one pinch maple syrup as needed for garnishing. You start
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  Speaker 1: with the batter. You place the butter in a small saucepan.
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  Speaker 1: You melt the butter over a low flame. When the
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  Speaker 1: butter is fully melted, you set it aside and let
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  Speaker 1: it cool to room temperature. You take the eggs and
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  Speaker 1: separate the whites from the yolks. You place the yolks
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  Speaker 1: in a large bowl. You whisk the yolks vigorously. You
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  Speaker 1: pour in the cooled melted butter, and whisk again. You
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  Speaker 1: gradually pour in the milk while you keep whisking, so
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  Speaker 1: the mixture becomes smooth. You add one pinch of fine salt.
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  Speaker 1: You continue to beat until the mixture becomes lighter in
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  Speaker 1: color and homogeneous. In another bowl, you add the baking
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  Speaker 1: powder to the flour. You mix them together. Then you
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  Speaker 1: sift this mixture. You add the sifted flour and baking
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  Speaker 1: powder to the bowl with the yolk mixture. You mix
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  Speaker 1: gently until you obtain a smooth batter without lumps. You
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  Speaker 1: now work on the egg whites. You place the egg
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  Speaker 1: whites in a clean bowl. You whisk the egg whites.
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  Speaker 1: While you whisk, you gradually add the sugar. You continue
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  Speaker 1: whisking until the egg whites become white and frothy and
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  Speaker 1: form soft peaks. You gently add the whipped egg whites
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  Speaker 1: to the yolk batter. You fold the whites in carefully,
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  Speaker 1: with movements from the bottom to the top so you
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  Speaker 1: keep as much air as possible. You continue until the
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  Speaker 1: mixture is well combined and airy. You now cook the pancakes.
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  Speaker 1: You place a pancake pan or a nonstick skillet with
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  Speaker 1: a thick bottom on medium heat. You lightly grease the
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  Speaker 1: pan with a very small amount of butter. You spread
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  Speaker 1: the butter evenly using a piece of kitchen paper, so
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  Speaker 1: the pan is greased but not oily. When the pan
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  Speaker 1: is hot, you pour a ladle of batter into the
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  Speaker 1: center of the pan. You let the batter spread naturally
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  Speaker 1: into a round shape. You keep the heat at medium.
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  Speaker 1: After about two minutes, bubbles form on the surface of
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  Speaker 1: the pancake. When you see the bubbles, you slide a
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  Speaker 1: spatula under the pancake and flip it carefully. You cook
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  Speaker 1: the second side for about thirty seconds until it becomes
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  Speaker 1: golden brown. You continue with the remaining batter in the
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  Speaker 1: same way. You adjust the heat if needed so the
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  Speaker 1: pancakes do not burn and cook evenly. As each pancake
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  Speaker 1: is ready, you place it on a serving plate and
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  Speaker 1: stack the pancakes one on top of another so they
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  Speaker 1: stay warm. With these quantities, you obtain around twelve pancakes.
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  Speaker 1: You serve the pancakes while they are still warm. You
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  Speaker 1: drizzle them generously with maple syrup. You add as much
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  Speaker 1: maple syrup as you like. You enjoy the pancakes freshly
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  Speaker 1: cooked for the best softness and flavor. If you have
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  Speaker 1: leftover pancakes, you place them in the refrigerator and keep
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  Speaker 1: them for up to two days. Before serving, you reheat them.
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  Speaker 1: If you have leftover batter, you pour it into a bowl.
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  Speaker 1: You cover the surface with plastic wrap, and you place
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  Speaker 1: it in the refrigerator. You keep the batter for up
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  Speaker 1: to one day and use it later to cook fresh pancakes.
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  Speaker 1: You do not freeze the pancakes, and you do not
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  Speaker 1: freeze the batter because freezing changes the texture and flavor.
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  Speaker 1: For a yeast free version, you replace the baking powder
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  Speaker 1: with a pinch of baking soda also called bicarbonate of soda.
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  Speaker 1: This gives the batter the rise and lightness you need.
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  Speaker 1: You bring the warm pancakes to the table, you pour
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  Speaker 1: the maple syrup, and you enjoy their soft, fluffy texture
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  Speaker 1: together