Here is the receipt I’ve used for making American style (thick) pancakes for nearly three decades. It makes around 15 tea-saucer sized pancakes. Double or triple the receipt when you have a crowd for breakfast.
- 2.5 cups (6 deciliters) of flour
- 2 Tablespoons baking powder
- 2 Tablespoons sugar
- 1 teaspoon salt
- 2 eggs
- 2 cups (4.7 deciliters) milk
- 4 Tablespoons vegetable oil
- 1/4 cup (0.5 deciliter) chocolate bits (optional)
I usually mix the dry goods (flour, baking powder, sugar, and salt) separately and mix the wet goods (eggs, milk, salad oil) separately. Then I blend the two together. I bake by large spoonfuls (around 1/4 cup or 0.5 deciliter) on a hot griddle until the bubbles start to burst. Then I turn and brown the other side. I often spice up the pancakes by dropping small bits of chocolate on the pancake before the bubbles burst.