Recipe #61: American style pancakes (for my UK readers)

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I was inspired by a picture on Instagram this morning to make pancakes for breakfast. We usually only make and eat proper pancakes once a year on Pancake Day. They’re usually filled with chocolate and eaten whilst still stood next to the cooker so we wait for the next one to cook through. As much as I love UK style pancake-day pancakes… they’re pretty thin and flimsy – not enough to constitue a full meal.

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So, popping my US pancake cherry, I scoured the web for some recipes and popped together the best of the recipes I could find to whip up a batter we Brits could enjoy too. We served them with sugar, banana, lemon, jam and honey – they were thick, moorish and well cooked. Even better – they were easy to make and keep warm in the oven. We didn’t need to eat them straight out of the pan – instead we set the table and enjoyed the together.

By far the most exciting breakfast I’ve had in a long time!

To make them you’ll need:

  • 135g plain flour
  • 1tsp baking powder
  • A generous sprinkle of salt
  • 2 tsp caster sugar
  • 1 egg
  • 180-200ml of milk
  • A knob of melted butter
  • Plus extra butter for the frying pan
  • You’ll also need a small frying pan, although a big one would do – and a ladle.

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Method:

  1. First of all, if you’re making a few – pre-heat your oven to a low temperature.
  2. Mix together all of your dry ingredients, then add in your egg, milk and butter. The mixture is very thick and gloopy – this is how it should be, however if it’s too thick, add a little more milk. Leave to rest for a few minutes.
  3. Place your frying pan on a hob and heat on a mid-high heat – add a knob of butter. Your pan should be hot enough for it to sizzle and melt quickly. Tip your pan to make sure your melted butter covers the whole of the base of the pan, before adding a ladle full of batter to the centre of the pan – spreading out with a tablespoon is necessary.
  4. Keep a close eye on your pancakes as they cook quickly once you get going. Cook on one side until the top begins to bubble – at this point flip your pancake with a wide spatula and cook for a few minutes until it’s browned either side.
  5. Place them on a plate at the bottom of the oven to keep them warm.
  6. Serve and enjoy!

Until tomorrow

Hayley Jayne xx

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