Tuesday, 28 May 2013

American pancakes

Recipe for the best, fluffy, buttery pancakes.  Perfect for breakfast- with syrup, jam or bacon.


  • 270g self-rising flour
  • 2tsp baking powder
  • 1tsp salt
  • 4tbsp caster sugar
  • 260ml milk
  • 2 eggs
  • 4tbsp melted and cooled butter
  • oil for frying 
  • maple syrup to serve
Melt the butter in a small pan and set aside to cool slightly. 
Mix the flour, baking powder, salt and sugar in a bowl.
In a separate bowl whisk the eggs and milk, then add melted butter.
Pour the wet mixture into dry ingredients and beat until well combined.  
The batter should be very thick  and smooth.  Let it rest for couple of minutes.
Heat some oil in a large non-stick pan then pour  the batter in with a large spoon.
When pancakes are well risen and the top of the pancake begins to form bubbles, turn over and cook until both sides are golden and the pancake is cooked through. 
Repeat until all the batter is used up.
Serve with maple syrup.


This recipe serves 4-5

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