Pancakes have long been a staple of my special weekend brunches.
Though crêpes make for a more sophisticated breakfast, these fluffy American style pancakes are the perfect for stacking and sharing.
Plus, this basic recipe can easily be customised with different flavours. Add 1 tsp of ground cinnamon to the flour mix for cinnamon pancakes, or pop a few blueberries into the batter while the are cooking.
Makes around 15 pancakes
- 280g plain flour
- 2 tsp baking powder
- 1 tsp salt
- 4 tbsp caster sugar (granulated is also fine)
- 260ml semi-skimmed milk
- 2 large egg
- 4 tbsp melted butter
- Sift the flour, baking powder, salt, and sugar into a large bowl.
- If your milk isn’t room temperature then gently heat it in the microwave, or on the hob, until it is. Make sure it isn’t hot though, other wise the egg will scramble. Melt the butter.
- Crack the egg into the milk and whisk. Then add the butter and whisk again.
- Make a well in the middle of the dry ingredients and gradually add the milk mixture to it by whisking with a fork. Once fully incorporated, leave the batter at room temperature for around 15 minutes.
- Melt some butter in a small frying pan on a low/medium heat and drain the excess into a mug. Using a ladle, pour the batter into the frying pan until it spreads to the size you want. I tend to go for one that is around 12cm in diameter.
- Cook the pancake on a low to moderate heat until bubbles start to appear on the top of the pancake. Flip the pancake and cook for around 3 minutes, or until the bottom is browned, then place on a pre-heated plate and in a low heated oven. Repeat until all the batter has been used up.
- Stack the warm pancakes up and serve with maple syrup and fresh fruit.