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American Breakfast Pancakes

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Makes: 16
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

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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