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Quick Pancakes · GialloZafferano.com

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  Speaker 1: Quick pancakes, soft and golden, ideal for breakfast or brunch.
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  Speaker 1: They stay fluffy inside with slightly crispy edges, and they
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  Speaker 1: are ready in about twenty minutes. This recipe gives about
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  Speaker 1: twelve pancakes, enough for four servings. Difficulty very easy. Preparation
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  Speaker 1: time five minutes, cooking time fifteen minutes. Cost very low.
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  Speaker 1: For about twelve quick pancakes, you need type zero zero
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  Speaker 1: flour zero point eight cup, which is one hundred grams,
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  Speaker 1: one egg, butter, one and one half tablespoon which is
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  Speaker 1: twenty grams, plus more as needed to grease the pan.
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  Speaker 1: Sugar one and one half tablespoon which is twenty grams,
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  Speaker 1: whole milk, three quarter cup which is one hundred seventy grams,
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  Speaker 1: baking powder, two teaspoons which is eight grams fine salt.
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  Speaker 1: To taste for you need maple syrup two and one
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  Speaker 1: half tablespoons, which is fifty grams. Start with the butter.
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  Speaker 1: Melt the butter and let it cool slightly in a bowl.
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  Speaker 1: Add the egg, a pinch of fine salt, and the sugar.
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  Speaker 1: Whisk by hand until you obtain a smooth and homogeneous mixture.
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  Speaker 1: Add the sifted flour and the sifted baking powder. Begin
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  Speaker 1: begin to pour in the milk slowly while you keep
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  Speaker 1: whisking so you avoid lumps. Continue until you obtain a smooth,
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  Speaker 1: fluid butter. Add the melted warm butter and whisk again
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  Speaker 1: so you incorporate it completely into the butter. Now move
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  Speaker 1: to cooking heat an nonstick skillet or a crepepan to
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  Speaker 1: be pronounced crep over medium heat on the stove. Lightly
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  Speaker 1: grease the surface with a small knob of butter about
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  Speaker 1: one half tablespoon. Pour a small ladleful of butter into
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  Speaker 1: the center of the pan about one quarter cup or
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  Speaker 1: four tablespoons. Let the butter spread naturally into a disk.
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  Speaker 1: Cook over medium heat for a couple of minutes. Watch
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  Speaker 1: the surface. Small bubbles will appear and the edges will
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  Speaker 1: look slightly dry. At this point, gently flip the pancake
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  Speaker 1: with a spatula. Cook the second side for about one
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  Speaker 1: minute until it is golden. Transfer the pancake to a plate.
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  Speaker 1: Repeat in the same way with the remaining butter, greasing
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  Speaker 1: the pan lightly with butter when needed. With these quantities,
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  Speaker 1: you obtain about twelve pancakes. As you cook them, stack
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  Speaker 1: the pancakes one on top of another. When all the
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  Speaker 1: pancakes are ready, divide the stack among four plates. Pour
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  Speaker 1: the maple syrup over the pancakes, and serve immediately while
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  Speaker 1: they are still warm and soft. Quick pancakes are best
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  Speaker 1: when you enjoy them freshly made, but you can keep
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  Speaker 1: any left overs. Store them in an airtight container in
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  Speaker 1: the refrigerator for up to two days before serving again.
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  Speaker 1: Rehat them briefly in a skillet or in the microwave.
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  Speaker 1: You can also freeze the pancakes. Place sheets of parchment
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  Speaker 1: paper between each pancake so they do not stick. When needed,
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  Speaker 1: tow them in the refrigerator and then reheat before serving.