Fluffy American Pancakes

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Fluffy American Pancakes

With lent just on the horizon and many of us vowing to give up some unhealthy (albeit delicious) eating habits, pancakes are the traditional dish for Shrove Tuesday. These delicious and fluffy American pancakes are versatile and can be topped with just about anything!

Ingredients

Serves 4


100g plain flour
1 1/2 teaspoons baking powder
pinch salt
generous pinch caster sugar
15g butter
1 egg
150ml milk
butter or oil, for frying

Instructions

  1. Sift the flour and baking powder into a large bowl and add the salt and sugar. Make a well in the centre.
  2. Melt the butter and leave to cool a little. Beat the egg and add to the well with the milk and the cooled melted butter. Beat into the flour using the batter method. Leave to stand in the fridge for 20 minutes before using. Heat the oven to its lowest setting.
  3. Heat a knob of butter or 1 tablespoon oil in a frying pan until hot, then add small ladlefuls of the mixture. Cook over a medium high heat for 30–45 seconds, or until the pancakes puff up and brown, then turn and cook the second side. Keep warm in the low oven or wrapped in a tea towel while you cook the rest of the pancakes. You will need to cook 1 large or 2 smaller pancakes per person.
  4. Serve the pancakes with a spoonful each of compote and crème fraîche.

These pancakes are also ideal to serve for breakfast or brunch, as above or with fresh berries and a sifting of icing sugar, or maple syrup and crispy bacon.


For those of you who love all things sweet, join "the Boy who Bakes", Edd Kimber, this April to create the ultimate Afternoon Tea. Or, if you'd like to have a well-rounded repertoire of kitchen skills and master a variety of dishes with ease, join us for Complete Cook - Part 2!

Sophie Hibbert

Author: Sophie Hibbert

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