Pancakes for American breakfast

Michael Barry created these thick and juicy sweetened pancakes with the intense flavor of maple syrup.

This has been our breakfast one of these Christmas days and with this recipe I premiered in 2012.

I hope you enjoyed these holidays and that the Magi bring you many things because surely you have been very very good to everyone.

Pancakes for American breakfast

2 eggs
225 grs. of flour with yeast
1 teaspoon of chemical yeast
25 grs. of sugar
1 pinch of salt
300 ml. of milk (or water and milk in equal parts)
1 tablespoon of melted butter
Olive oil
Maple syrup and butter to serve

We mix all the dry ingredients.We mix the eggs with the milk, add the melted butter and pour over the dry ingredients. We do everything right by hand, you should not use a blender, or a food processor because the crepes can turn gummy.
We leave the mixture for 5 minutes at rest and while we are heating a pan of about 30 cms. in diameter, we will paint with oil every time we make a crepe.
We mix the mixture before making each crepe.With a saucepan we take about 2 tablespoons of mixture and pour to cover a quarter of the pan and we hope it set before to add another 2 tablespoons of mixture. When they are golden on one side (more or less 1 and a half minutes), we turn with a spatula and crush lightly. Cook 1 minute more.
Serve with a flake of butter and syrup from maple.I have put only syrup.

Source: Dangerous desserts