A stack of light and fluffy American -style pancakes this morning will keep me fuelled-up for hours. This recipe has a super batter mix that can't be bettered. If you make it before bedtime and leave it overnight in the fridge then in the morning you can have a breakfast feast in minutes.

Ingredients:- (serves 4 with 8 to 12 pancakes)
250g plain flour
2tsp baking powder
1tsp sea salt
3tbs sugar
250ml milk
2 eggs - lightly beaten
75g unsalted butter - plus extra for cooking
80ml maple syrup

  • Stir the flour, baking powder, salt and sugar into a bowl.
  • Mix the milk, eggs and 50g of melted butter in a large jug.
  • Add the flour mixture and mix quickly to make a batter (don't worry about lumps - they're good)
  • Heat a frying pan (cast iron, if you have one), until medium hot, grease lightly with extra butter and pour in the batter in batches to make rounds of 8 to 10 cms in diameter. 
  • Cook for 1 to 2 minutes or until bubbles form on top of the pancakes and the underside is golden, then flip each one over and cook for 1 minute.
  • Keep the pancakes warm in the oven while you cook the remaining batches.
  • Heat the maple syrup with 25g of butter in a small saucepan or microwave.
  • Stack the pancakes on warmed plates and pour over the buttery syrup.
  • Serve.    


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