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American Breakfast Pancakes

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Makes: 16
Ingredients:
225g / 8 oz self-raising flour
1 tsp baking powder
25g / 1 oz caster sugar
pinch of salt
2 eggs
300ml / 1/2 pint milk or equal parts milk and water
1 tbsp melted butter
olive oil, for greasing
more cold butter and maple syrup, to serve
Method:

Mix together all the dry ingredients. Beat the eggs with the milk, add the melted butter and pour over the dry ingredients, whisking well. Don't mix them in a food processor as it makes the pancakes a little rubbery.

Leave the batter to stand for 5 minutes while you heat a big pan, preferably about 30cm / 12 in wide. Lightly grease the pan with oil each time before using it. Stir the batter before making each pancake. Using a ladle, take about 2 tablespoons of batter and pour it into a quarter of the pan, wait until it settles before adding more - three or four at a time is ideal; each one should be about 10cm / 4 in wide.

The pancakes will bubble up, becoming quite thick, up to 1cm / 1/2 in. When they are browned on one side (after about 1 1/2 minutes), flip them over with a fish slice and press down lightly. Cook for 1 more minute. Serve with a knob of butter and maple syrup.


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