I have to be in a REALLY good mood to attempt making pancakes for our family of 6! An hour and a half can easily whizz by in a blur of pans, batter and eager little faces.
These are fatter and smaller than traditional UK pancakes and are usually served with maple syrup and crispy bacon. Yum!
Serves 4
Ingredients:
110g plain flour
1 teaspoon baking powder
1 tablespoon caster sugar
a pinch of salt
130ml milk
1 egg
2 tablespoons melted butter, plus some extra for cooking
a handful of raisins or blueberries (optional)
a few drops of vanilla extract or a pinch of cinnamon (optional)
Method:
1: Sift together the flour, the baking powder, the sugar and the salt into a large bowl.
2: Gently whisk together the egg and milk and then whisk in the butter.
3: Pour the milk mixture into the flour mixture and combine. Leave to stand for a few minutes.
4: Heat some butter in a large frying pan.
5: Drop tablespoons of the mixture into the pan, leaving some room for the pancakes to grow. Cook until the pancake’s bottom is brown and bubbles appear on the surface. This should take only 1-2 minutes. Turn the pancake and cook the other side until golden brown.
6: Repeat this until all the batter is used up. Cooked pancakes can be kept warm in the oven, but taste better straight out of the pan.
7: Serve with berries, maple syrup and some warm, crispy bacon.
1:
picky pickers 