Pancakes are not just for Shrove Tuesday. They should be a weekly treat if you ask me. And those creppy things the Brits like to call pancakes are certainly not what I call a decent breakfast!
To me, pancakes are thick, fluffy, crispy on the outside, golden and covered in syrup. Here’s how we make them in our house!
WHAT YOU NEED
- 135g plain flour
- 130ml milk
- 1 large egg (beaten)
- 1 teaspoon of baking powder
- ½ teaspoon salt
- 2 tablespoons caster sugar
- 2 tablespoons melted and slightly cooled down butter
- Olive oil for cooking (or butter)
- Sift the flour, baking powder, salt and caster sugar into a large bowl.
- In a jug, lightly whisk together the milk and egg, then whisk in the melted butter. Then pour the liquid mixture into the dry ingredients bowl.
- Using a fork beat the mixture until you have a smooth batter. Let the batter stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and a drop of olive oil or a small bit of butter. A ladle of batter. It should be thick so don’t worry!
- Wait until the top of the pancake begins to bubble, then turn it over and cook. Both sides should be perfectly golden brown and the pancake has risen to about half an inch thick.
- Repeat until all the batter is used up and you have a good stack of pancakes. If you need to keep them warm, put the pancakes in a warm oven.
- Layer each pancake with some maple syrup for delicious sweet and sticky goodness!