Fluffy American Pancakes recipe

PUBLISHED: 12:56 17 February 2017 | UPDATED: 12:57 17 February 2017

Fat fluffy pancakes with syrup and bacon

Fat fluffy pancakes with syrup and bacon

Archant

If you’re flippin’ fed up of your usual pancakes, try this recipe from Field and Fawcett.

Pancakes with thick yoghurt and seasonal berriesPancakes with thick yoghurt and seasonal berries

Ingredients

135g plain flour

1 tsp baking powder

½ tsp salt

2 tbsp caster sugar

130ml milk

1 large egg, lightly beaten

2 tbsp melted butter

Extra knob of butter

Method

:: 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).

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