American-Style Pancakes
This pancake batter is super easy to make but really benefits from a day or 2 in the fridge before use if you can.
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Put the flour, baking powder, sugar and salt in a bowl. In a separate bowl or jug, pour in the milk and vanilla extract before beating in the eggs briefly.
Step 2
Using a food processor or hand blender, add the milk mix to the dry ingredients gradually until there are no lumps left (about 4 minutes depending on the blender).
Step 3
When all combined, gradually add the melted butter allowing each bit to incorporate before adding the next. Transfer the batter to a container, cover and refrigerate until required. It will keep for 3 days in the fridge.
Step 4
To cook the pancakes, turn down the flame of your preheated Gozney oven to its lowest setting and preheat a pan in the oven.
Step 5
Once hot, add a lug of neutral oil (we use sunflower) and ladle in three good portions of batter, leaving space in between if possible.
Step 6
Return the pan to your Gozney and cook for around 3-4 minutes or until the pancakes have puffed up and are beginning to turn golden brown.
Step 7
Remove the pan from your Gozney oven, add a knob of butter to the pan and flip the pancakes over. Return to the Gozney for a final 2 minutes to allow them to take on that beautiful butter flavour.
