Original Pancake Stack
Now, in Holland, we call pancakes ‘pannenkoeken’, and while tasty, we (that means you and me, buddy) are gonna level up the pancake game way beyond that. Why? Well, I like my pancakes like i like my women – thick and preferably stacked. And with that said, Dutch pancakes just don't hit that sweet spot. So i'm taking a page outta the States for this one; thanks America.
Ingredients:
150 g all-purpose flour
2 tablespoons granulated sugar (about 25 g)
1 tablespoon baking powder (about 15 g - the whole small packet)
A pinch of salt
1 large egg
225 ml whole milk
2 tablespoons melted butter (about 30 gr), plus extra for greasing
Instructions:
In the large mixing bowl, combine the flour, sugar, baking powder, and salt.
Crack the egg into the middle of your dry ingredient mix. Pour in the milk and melted butter. Now mix it all together with your whisk until you have a smooth batter. Set aside for a quick minute.
Get your frying pan or griddle hot and lightly greased with butter. Pour or scoop about 60 ml of batter onto the hot pan. Watch for bubbles on the surface and edges to look set, about 1-2 minutes. When ready, flip it. Cook the other side until golden and cooked through, another minute or so. Repeat until all the batter is transformed into pancake gold discs.
Stack your pancakes high on a plate. When it comes to toppings, I'm leaving it all up to your own flavor-imagination. But if you'd ask me I would definitely put some maple syrup, blueberries, peanut butter, banana and bacon on them babies. I know, kinda extra but damn good.