These work brilliantly. Sometimes called American style pancakes, but they are very like the pancakes my granny made, I just make them a bit larger.
- 135g plain flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp caster sugar
- 130ml milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly), plus extra for cooking
- Put all the dry ingredients in a bowl.
- Put the wet (milk and egg) ingredients, except the butter in a jug, and whisk quickly with a fork to mix.
- Warm a frying pan with a little melted butter. You will need to top up with a small amount of butter after each pancake.
- Add the wet to the dry and put the melted butter on top. Whisk immediately to make a thickish batter.
- (Flours and egg sizes vary. If it’s too runny you will get thin pancakes. But it needs to be liquid enough to spread out a bit in the pan. It can be made dryer by adding a couple of spoons of flour if needed, or a splash of milk if too thick. But the measures given work for most flours.)
- You can start cooking immediately. Make a small test pancake. The first one is never right but lets you get the temperature of the pan right. It’s the cook’s treat.
- You know when a pancake is ready to flip when you see bubbles appearing on the surface of the batter and the first ones are just beginning to burst. Flip it over. If it’s too dark on the cooked side your pan is too hot.
Make a small batch of pancakes and keep them warm in a warm oven at about 50C till you are ready to serve. They don’t really keep long so need to be eaten when the batch is ready. This won’t be difficult.
- When you add a pancake to the pan to cook drop some fruit into the soft top – raspberry, blueberry etc. This will warm and cook nicely with the pancake. (If you have frozen it’s best to defrost before using. With blueberries, I find submerging them in a small bowl of water is usually enough to hurry up the defrosting. Drain them before adding to the pancake.)
These make great pancakes to serve with thin oven roasted streaky bacon, maple syrup and soft poached eggs.