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American Pancakes with Butter and Maple Syrup

American Pancakes with Butter and Maple Syrup
Logged by @test2

Nutrition Facts

Per 260g serving

% Daily Value based on a 2000 kcal diet

Calories 520 kcal
26% DV
Total Fat 18.0g
28% DV
Monounsaturated Fat7.0g
Polyunsaturated Fat3.0g
Saturated Fat6.0g
Trans Fat0.2g
Total Carbohydrate 78.0g
26% DV
Fiber2.0g
Starch62.0g
Sugars18.0g
Protein 14.0g
28% DV
Animal Protein10.0g
Plant Protein4.0g

About

A stack of fluffy American-style pancakes, likely served plain or with a small amount of butter or syrup.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)8.0mcg27%
Choline85.0mg15%
Folate (B9)55.0mcg14%
Niacin (B3)3.5mg22%
Pantothenic Acid (B5)1.1mg22%
Riboflavin (B2)0.4mg31%
Thiamin (B1)0.3mg29%
Vitamin A180.0mcg20%
Vitamin B120.7mcg29%
Vitamin B60.1mg6%
Vitamin D1.2mcg6%
Vitamin E1.5mg10%
Vitamin K2.0mcg2%

Minerals

NutrientAmountDV%Half-life
Calcium180.0mg18%
Chromium4.0mcg11%
Copper0.1mcg0%
Iodine18.0mcg12%
Iron2.2mg12%
Magnesium35.0mg8%
Manganese0.3mg15%
Molybdenum12.0mcg27%
Phosphorus180.0mg26%
Potassium220.0mg5%
Selenium22.0mcg40%
Sodium620.0mg27%
Zinc1.4mg13%

American Pancakes with Butter and Maple Syrup

Headnote


American pancakes are a study in softness and restraint: a tender crumb, a lightly bronzed surface, and the clean sweetness of maple syrup. Their success depends on gentle heat and disciplined timing, so the interior remains airy while the exterior takes on just enough color. Served simply, they are at their best.

Recipe essentials


  • Dish category: Griddle cake

  • Cuisine or origin: American

  • Course type: Breakfast

  • Yield: 1 serving

  • Serving size: 260 g

  • Prep time: 5 minutes

  • Cook time: 10 minutes

  • Total time: 15 minutes

  • Difficulty: Easy


    • Equipment


  • Nonstick skillet or heavy frying pan, 24 cm

  • Spatula

  • Small ladle or spoon

  • Plate for serving


    • Ingredients



    For the pancakes


  • 220 g pancake batter

  • 15 g butter


    • To finish


  • 25 g maple syrup


    • Method


  • 1. Place a 24 cm skillet over medium heat and allow it to warm for 2 minutes. The pan should be evenly hot, not smoking.

  • 2. Add 15 g butter and let it melt fully, coating the base of the pan in a thin, even film. The butter should foam gently without browning aggressively.

  • 3. Spoon in the 220 g pancake batter to form pancakes of even thickness. Keep the batter contained and leave space between portions if cooking more than one at a time.

  • 4. Cook for 2 to 3 minutes on the first side, until the surface is set at the edges and small bubbles appear and begin to hold. The underside should be pale gold.

  • 5. Turn the pancakes carefully and cook for 1 to 2 minutes on the second side, until the center springs back lightly to the touch and the color is evenly golden.

  • 6. Transfer immediately to a warm plate. The pancakes should be tender, risen, and moist in the crumb, with no raw batter at the center.

  • 7. Spoon 25 g maple syrup over the pancakes just before serving, allowing it to glaze the surface without flooding it.


    • Plating and serving


    Arrange the pancakes neatly on a warm plate in a compact stack or overlapping fan. Finish with the maple syrup so the top catches the sheen while the edges remain distinct.

    Professional notes


  • Maintain moderate heat; excessive heat darkens the exterior before the crumb sets.

  • Butter should lubricate the pan, not fry the batter.

  • The finished pancake must be soft and springy, never dense or dry.
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