If you’ve always wanted to cook up a batch of thick and fluffy style American Pancakes at the weekend but felt a little… intimidated, fear not! Here is my tried and tested recipe. With a few tips and trick so they work every time.
INGREDIENT :
Self-raising flour – You might be used to using plain flour for British pancakes, but self-raising has a raising agent and makes lighter bakes, so this helps with the fluffy consistency of American-style
Baking powder – This also helps to stop the pancakes being flat. Make sure yours is in date or it won’t have the same effect!
Milk – You can use whichever milk you prefer for this recipe. Cow’s milk or dairy-free all work fine
Egg – I always use medium, free-range eggs in my recipes, so bear this in mind when it comes to quantities
Caster sugar – We’re only using 50g in this recipe, so considering this batch makes 12 pancakes, it’s not too sugar-heavy
Other ingredients – You’ll also need a small amount of salt and sunflower oil to cook (roughly 1tsp per 2 pancakes)
RECIPE DIRECTION :
Put the flour, sugar, baking powder and salt in a mixing bowl and stir until combined.
In a jug, measure the milk and whisk in the egg.
Add about two-thirds of the milk mixture to the dry ingredients and whisk until smooth. Add the rest of the milk mixture. Leave to sit, covered as per the recipe below.
Heat the oil in the pan, dollop a serving spoon of batter into the pan to make each pancake (as many as your pan can make at a time). Keep the cooked ones warm on a heat in the oven.
