Soft and Fluffy American Pancakes

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1. 1

   In a mixing bowl, whisk together 1 egg, 30 g granulated sugar, 1 g salt, and 1 tsp vanilla extract until the sugar dissolves.

   💡 There is no need to beat the egg until fluffy; just mix until dissolved.

   egg 1salt 1 ggranulated sugar 30 g

   ▶ 0:24

2. 2

   Add 150 g yogurt and 60 g whole milk (or 200 g kefir) to the egg mixture. Whisk until well combined.

   💡 If using yogurt and milk, you can add an extra 10-15 g of milk if the batter is too thick.

   egg 1yogurt 150 gwhole milk 60 gkefir 200 g

   ▶ 0:54

3. 3

   Stir in 135 g all-purpose flour and 3 g baking soda. Mix in one direction until a smooth, thick batter forms with no lumps.

   💡 Using all-purpose flour gives a slightly chewier texture. Ensure you use baking soda, not baking powder.

   all-purpose flour 135 gbaking soda 3 g

   ▶ 1:55

4. 4

   Add 30 g melted butter to the batter and mix well. Cook the pancakes straight away.

   💡 There is no need to let the batter rest.

   melted butter 30 gbutter 5 g

   ▶ 2:34

5. 5

   Heat a non-stick pan to level 5. If you want crispy edges, melt 5 g of butter in the pan and pour out excess. Pour the batter into the pan and gently spread it into a round shape using a spoon.

   💡 If the batter is too thick, add 10-15 g of milk.

   butter 5 g

   ▶ 2:58

6. 6

   Cook until bubbles appear on the surface (about 1 minute), then flip. Once the bottom is golden, flip it back to remove from the pan.

   💡 With butter, the surface may not look smooth, but the edges will be crispy.

   ⏱ 1 minute▶ 3:22

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Diễm Nauy on YouTube