Fluffy American Pancakes recipe
- Credit: Archant
If you’re flippin’ fed up of your usual pancakes, try this recipe from Field and Fawcett.
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
- 1 Win a signed limited edition print by Fiona Odle
- 2 6 great woodland walks in the Peak District
- 3 5 million pound properties for sale in Derbyshire
- 4 9 of Yorkshire’s best bakeries
- 5 Win a 12 bottle case of mixed wines and champagne from Wharf Side Wines
- 6 Win a stunning brass table lamp from Opulental
- 7 Yorkshire Wolds walk - Thixendale to Hanging Grimston
- 8 Win a short break at Landal Darwin Forest
- 9 Steph McGovern on her new lunchtime show, Steph’s Packed Lunch
- 10 18 of the best lockdown takeaways across Yorkshire
1 large egg, lightly beaten
2 tbsp melted butter
Extra knob of butter
:: Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, add the melted butter and whisk again.
:: Pour the wet mix into the dry and beat with a fork until you have a smooth batter. Any lumps will soon disappear with a little mixing.
:: Let the batter stand for a few minutes.
:: Heat a non-stick frying pan over a medium heat and add a knob of butter. Once it has melted, add a ladle of batter. It will seem thick but this is how it should be.
:: Wait until the top of the pancake begins to bubble then turn it over and cook until both sides are golden brown and the pancake has risen to about a centimetre thick.
:: Repeat until all the batter is used up. You can keep the pancakes warm in a low oven but they taste best fresh out of the pan.
:: Serve with streaky bacon and maple syrup or yoghurt and berries (or whatever the heck you like).