Breakfast – American-Style Pancakes


Ingredients (serves 4-6)


Pancakes (makes 12–15) y 150 g plain flour y 2 teaspoons baking powder y ½ teaspoon salt y 1 teaspoon caster sugar y 1 tablespoon butter, plus 1 teaspoon for frying y 1 egg y 270 ml milk To serve y Berries, e.g. raspberries, strawberries, blueberries y Maple syrup


Method


Pancakes 1. Sieve the flour, baking powder and salt into a large mixing bowl. 2. Stir in the caster sugar. 3. Melt the butter in a small bowl in the microwave for 30 seconds.


4. Crack the egg into a separate bowl or jug and add the milk. Lightly whisk with a fork until combined. Add the melted butter and mix well.


5. Pour the milk mixture into the mixing bowl with the flour. Beat with a hand whisk until a smooth batter forms. Leave to stand for 5 minutes.


6. Heat the frying pan over a medium heat for a few minutes. Add a little of the teaspoon of butter. Once the butter is melted, use a ladle or ice-cream scoop to pour two to three small pancakes into the pan. Do not swirl the pan.


7. When the tops of the pancakes begin to bubble, use a fish slice to turn them over. Cook until both sides are golden brown and the pancakes have risen to about 1 cm (½ in) thick.


8. Repeat until all the batter is used up.


To serve Serve with fresh berries and drizzle with maple syrup.


Food For Thought


The main difference between crêpes and American pancakes is that American pancake batter has a raising agent in it (baking powder) and crêpe batter does not. This means that American pancakes are thick and fluffy, while crêpes are thin and flat.


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Equipment


y Weighing scales y Sieve y Mixing bowl y Wooden spoon y Measuring spoons y Small bowl y Jug y Fork y Hand whisk y Frying pan y Soup ladle or ice-cream scoop y Fish slice


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