For pancake day I thought I would share our favourite fluffy American pancake recipe. Now don't get me wrong, we also love a traditional British pancake that is super thin and crispy too, but I thought we would share something a little different!
Equipment;
Large mixing bowl
A large measuring jug
Large frying pan
Small saucepan
A whisk or a fork
Ingredients;
- 200g self raising flour
- 1 1/2 tsp of baking powder
- 1 tbsp golden caster sugar
- 2 large free range eggs
- 1 tsp vanilla essence
- 25g melted butter
- 200ml milk of your choice
- Extra butter for cooking the pancakes
- Any toppings of your choice i.e. maple syrup, bacon, blueberries etc.
Method:
1. Melt 25g of butter in a saucepan over a low heat, then set aside.
2. Mix the self raising flour, baking powder, sugar and a pinch of salt together in your large mixing bowl.
3. Make a well in the centre of your dry ingredients and then add your eggs, milk, vanilla essence, and melted butter.
4. Whisk together the ingredients in a bowl with either a whisk or fork until smooth and then pour into a large pouring jug.
5. Heat some of your extra butter (a small knob is fine) in a pan over a medium heat. When the butter is frothy pour in some of the batter, into rounded shapes about 8cm wide. Make sure they're spaced out as the batter will spread when it hits the pan.
6. Cook the pancakes on one side for about 2 minutes, until lots of bubbles begin to appear on the surface. Flip the pancakes over to the other side for another 2 minutes until both sides are golden. Repeat this method until all of the batter is used.
7. Stack your pancakes and serve with your favourite toppings.
Top Tip: If you want to eat all all of your pancakes together, heat the oven to about 100oC fan and put your pancakes on a baking tray to keep them warm whilst you cook up the rest.
Our favourite toppings;
Maple syrup with bacon and blueberries
Hot berry compot with natural yogurt and honey
Bananas, home made caramel and chopped nuts
