Shrove Tuesday may be long gone, but that doesn’t mean we have to wait a year to enjoy Pancakes again.
If I had my way, every day would be Pancake Day!
This weekend, I decided to make American-style pancakes for the first time.
If you haven’t already, I definitely recommend trying them – they are light, fluffy and go perfectly with butter and tons of maple syrup – delish!
Makes 12 pancakes
1 cup (120g) plain flour
2 tablespoons caster sugar
2 teaspoons baking powder
Pinch of salt
2 tablespoons vegetable oil
1 cup milk
- Preheat the oven to 90C and place a heatproof baking tin in the oven to keep the pancakes warm once made.
- Mix the dry ingredients together in a small bowl.
- Whisk together the wet ingredients in a large mixing bowl and then add in the flour mixture.
- Stir both mixtures together in the large mixing bowl until it becomes a thick batter.
- Melt some butter and oil in a large pan over a medium heat. Once it starts to sizzle, place 2-3 teaspoon of the mixture in the pan. (I found that I could fit 2-3 small pancakes in the pan at one time.
- Leave to cook until bubbles start to appear on the surface – when this starts to happen it is time to flip!
- Flip the pancakes and continue to cook on the other side for around a minute.
- While you cook the rest of the pancakes, put the ready-made ones in the oven, covered by foil to keep them warm.
Once you have made your desired number of pancakes, place them on top of one another in a stack!
A blob of butter on the top and lots of maple syrup compliments these pancakes perfectly.
You can even add some crispy bacon if you like, for that extremely indulgent, truly American breakfast.
Recipe from DelsCookingTwist.com