Fluffy American pancakes
Light and fluffy American-style pancakes that make a perfect special breakfast from scratch.
Equipment
Ingredients
Batter
plain flour
135 g
baking powder
1 tsp
salt
0.5 tsp
caster sugar
2 tbsp
milk
130 ml
egg (lightly beaten)
1 piece
butter (melted, cooled)
2 tbsp
To serve
maple syrup
4 tbsp
butter
4 tbsp
Instructions
Mix dry ingredients
Sift the flour, baking powder, salt and caster sugar into a large bowl.
Mix wet ingredients
In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Combine mixtures
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 pan and cook first side
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. Wait for about 3 minutes until the top of the pancake begins to bubble, and the edges begin to set.
Flip and cook second side
Flip the pancake over and cook for another two minutes until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
Serve
Repeat until all the batter is used up. Serve with lashings of real maple syrup and extra butter, if you like.
Storage
Store in an airtight container. Reheat in toaster or air fryer for crispier texture. Freeze well wrapped in cling film.
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