Despite being British through and through there is something irresistible about a stack of thick, fluffy American pancakes. Although we still love the thinner, crepe-like, British pancakes they don't quite cut the mustard for a lazy Saturday morning.
Over the last year or so we've become almost experts in American Pancakes and have tried numerous recipes from Nigella Lawson to community recipes in forums. This recipe, hands down, is the best we've come across yet.
As we've done all this experimenting we treated ourselves to a special
pancake pan which really has been an awesome investment - no more greasing scratched frying pans for us!
Ingredients:
2 cups of plain flour
3 tablespoons of sugar
1 tablespoon of baking powder
1/4 teaspoon salt
1.5 cups of milk
2 eggs
1/4 cup of melted butter
1. Put all of the dry ingredients into a bowl and combine
2. In a separate small bowl whisk together the milk, eggs and melted butter
3. Add the wet ingredients to the dry and mix until just combined. The batter will be lumpy - leave it like this! Wait 10 minutes before proceeding any further. Trust me, this step is important - it lets the flour fully hydrate and is key to the lovely texture.
4. Finally it's time to get cooking! Heat up your pan over a medium heat, it sometimes take a couple of pancakes to find the right heat. Pour about 1/3 cup of mixture into the pan and wait until little bubbles start to form.
5. Flip the pancake over and cook it for about a further minute on the other side.
6. Continue this until you're all out of batter! They taste best fresh out of the pan so we often just gobble them up as soon as they're ready. In terms of toppings the world is your oyster - from maple syrup to chocolate spread it all tastes great.
