If you're looking for a delicious and easy American pancake recipe, look no further! These pancakes are light, fluffy and perfect for a special weekend brunch. Here's what you'll need and how to make them.
Ingredients:
Ingredients:
- 135g/4¾oz plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml/4½fl oz milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly), plus extra for cooking
- Sift the flour, baking powder, salt, and caster sugar into a large bowl.
- In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be.
- Wait for about 3 minutes until the top of the pancake begins to bubble, and the edges begin to set. Flip it over and cook for another two minutes until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
- Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out of the pan.
- Serve with lashings of real maple syrup and extra butter, if you like.
- To make the pancakes even fluffier, substitute self-raising flour for plain flour and still use the baking powder. Add a teaspoon of lemon juice to the milk 10 minutes before mixing into the batter. This will give a slightly curdled appearance to the milk, but won't affect the flavor apart from lending a slightly tangy taste. It will help to activate the raising agent and make the pancakes even fluffier.
- You could also use a blend of milk and yogurt (or buttermilk or kefir) to achieve the same effect.
- Try adding a large handful of fresh blueberries to the batter before cooking for a burst of fruity flavor.
- Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelized apple slices and thick double cream.
- If you have leftover pancakes, you can store them for a day or two in an airtight container. Reheat the pancakes for 30 seconds in a toaster or air fryer. They may get a little more crisp on the outside.
