Posted: 21 February '12 by Niall
Just a short post today – as it’s Pancake Tuesday, we thought we’d post a new and improved recipe for American Pancakes.
What’s different about these ones? Unlike the super-skinny French-style crepes, these pancakes are thick and fluffy. They’re so fluffy that you probably need something like maple syrup or ice-cream to go on top – although lashings of butter will do – otherwise it’d be like trying to swallow a feather pillow!
They’re easy to make and fairly durable, which makes them perfect for pancake-tossing newbies.
Makes 4-6 pancakes
You can see the photos here:
- 135g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp caster sugar
- 130ml milk
- 1 egg
- 2 tbsp butter
You’ll also need: 2 large bowls and a non-stick frying pan
- Put the butter in a saucepan and over a low heat – when it has melted, remove the saucepan from the heat.
- In one of your large bowls, sift the flour, baking powder, salt and caster sugar.
- In the other large bowl, whisk the milk and egg together – then pour the melted butter into the mixture and whisk again.
- Pour the this mixture into the flour and mix the ingredients together thoroughly using a fork – you should have a smooth batter when you’re finished.
- Let the batter stand for a couple of minutes.
- Place your non-stick frying pan over a medium heat and spoon 3 or 4 spoonfuls of your batter into the middle of the pan, one on top of the other.
- You’ll see the pancake start to rise as it cooks. When the top of the pancake starts to ripple and bubble, turn the pancake over – you should end up with a golden brown crust on both sides.