Fluffy American Pancakes Recipe
Read our help guide supercharging your pancakes. Each serving provides 256 kcal, 7g protein, 35g carbohydrates (ones 9g sugars), 9.5g fat (which 5.5g saturates), 1.5g fibre and 1.2g salt.
130ml/4½fl oz milk
1 large egg , lightly beaten
2 tbsp melted butter (in a position to cool slightly) or organic olive oil, plus extra for cooking
Method
Sift the flour, baking powder, salt and caster sugar into a sizable bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk from the melted butter.
Pour the milk mixture in the flour mixture and, utilizing a fork, beat in anticipation of having a smooth batter. Any lumps will disappear with some mixing. Let the batter indicate a few minutes.
Heat a non-stick frying pan more than a medium heat and include a knob of butter. When it's melted, put in a ladle of batter (or two in case your frying pan is large enough in order to cook two pancakes while doing so). It will seem very thick but this is why it should be. Wait until the top of the pancake sets out to bubble, then transform over and cook until either side are golden brown and also the pancake has risen to about 1cm (½in) thick.
Repeat until the many batter is employed up. You can keep the pancakes warm in the low oven, nonetheless they taste best fresh out your pan.
Serve with lashings of real maple syrup and other butter if you want.
Recipe Tips
For extra-fluffy pancakes substitute self-raising flour for plain flour yet still use the baking powder. Serve the pancakes with fresh strawberries and good vanilla frozen goodies.
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 your buckwheat batter and serve with caramelised apple slices and thick double cream.
Find a recipe on BBC Food
Quick & Easy
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