Happy Pancake Day everyone! What better way to celebrate than with my favourite pancake recipe!
In England people tend to opt for the thinner crepe-like pancakes covered in sugar and lemon or filled with Nutella and strawberries, however after my recent visit to Canada I’m a much bigger fan of thick fluffy American-style pancakes served with fruit and drizzled with Maple Syrup. So here’s how I suggest you start your day…
- 225g plain flour
- 1 tablespoon baking powder
- 1 pinch of salt
- 1 teaspoon white sugar
- 2 large eggs (beaten)
- 30g butter (melted and cooled)
- 300 ml milk
- extra butter for frying
Option 1: Throw all ingredients into a blender (easy peasy!), blend then decant into a jug. Line pan with remaining butter then pour batter into frying pan. Should only take 1-2 minutes, and remember to flip!
Option 2: Sift in flour, baking powder, salt and caster sugar into large bowl. In another bowl wisk together milk and egg, followed by butter. Add second mixture to the first and beat with a fork until smooth. Line pan with remaining butter then pour batter into frying pan. Should only take 1-2 minutes, and remember to flip!
If you want blueberry pancakes just add the blueberries in with the mixture as you’re about to pour (FYI frozen blueberries work just as well).
If you don’t feel like being healthy and adding fruit, try topping them with streaky bacon and maple syrup instead.
If you find that the batter keeps spreading out too much when you pour it into the pan (so you’re ending up with large thin pancakes rather than small thick ones) try using a mini egg frying pan to create perfect shaped American pancakes.