American pancake recipe
Foolproof fluffy American-style pancakes, served with blueberries and maple syrup.
Ingredients
- 1 knob of butter, for frying
- 135 g plain (all-purpose) flour
- 1 tsp baking powder
- 0.5 tsp salt (we like Maldon)
- 2 tbsp caster sugar
- 130 ml milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (for the batter)
- 1 knob of butter, for frying
- 4.8 oz plain (all-purpose) flour
- 1 tsp baking powder
- 0.5 tsp salt (we like Maldon)
- 2 tbsp caster sugar
- 4.6 fl oz milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (for the batter)
- 1 knob of butter, for frying
- 4.8 oz plain (all-purpose) flour
- 1 tsp baking powder
- 0.5 tsp salt (we like Maldon)
- 2 tbsp caster sugar
- 0.5 cup milk
- 1 large egg, lightly beaten
- 2 tbsp melted butter (for the batter)
- 4 pinches sea salt flakes (we like Maldon), if you like
- 4 drizzles of maple syrup
- 4 handfuls blueberries
- 4 pinches sea salt flakes (we like Maldon), if you like
- 4 drizzles of maple syrup
- 4 handfuls blueberries
- 4 pinches sea salt flakes (we like Maldon), if you like
- 4 drizzles of maple syrup
- 4 handfuls blueberries
Details
- Cuisine: American
- Recipe Type: Pancakes
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- 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, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and, using a fork, beat 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. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very 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 1cm/0.5in 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 the pan.
- Serve with maple syrup, blueberries and a pinch of Maldon sea salt.
This recipe is courtesy of Maldon.
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