American pancakes are truly something different from the pancakes we’re used to in the Netherlands. They’re not flat and can’t be rolled up. No, they’re a bit smaller, deliciously thick, and super fluffy! Traditionally, you eat them with a knob of butter and maple syrup, but they’re also delicious with powdered sugar or Dutch pancake syrup!

These American pancakes are a breeze to bake. What to watch out for during baking? Look for air bubbles that rise. Once the large bubbles have burst, it’s time to flip the pancakes. The batter won’t be dry on top yet, unlike Dutch pancakes.

It’s best not to overcook these American pancakes. So flip them regularly and remove them from the pan as well. This last part, of course, takes practice, although a good starting point is to cook each pancake for about 5 minutes.

This recipe is for 4 servings (16 pieces).

Ingredients:

• 250 g wheat flour
• 16 g (1 sachet) baking powder
• a pinch of salt
• 1 tbsp granulated sugar
• 2 eggs
• 30 g butter, melted
• 300 ml buttermilk
• oil or butter, for frying