I literally never need an excuse to eat pancakes. In fact pancakes have become a Sunday morning tradition in my home. Loved by my other half, this American style pancake recipe is the most delicious I’ve found so far.
Extra fluffy pancakes rock my boat, so I adapt the recipe slightly and use self raising flour as opposed to plain flour, for that fluffy goodness. I also skip the salt and after having tried various brands of butter, I trend to prefer Stork original baking spread, but really any brand will do.
Top tip: Cook pancakes on a low fire, to ensure they’re cooked right through (especially if you choose to add blueberries) and enjoy with lots of lovely Maple syrup
- 135g/4¾oz Self raising flour
- 1 tsp baking powder
- 2 tbsp caster sugar
- 130ml/4½fl oz milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
- Maple syrup
Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with lashings of real maple syrup and extra butter if you like.