I love pancakes, and we often make them at the weekends as part of a lazy breakfast. So, given today is officially Pancake day it would seem unsporting not to indulge!
I had a wonderful stack of pancakes during the summer in Cornwall, and I decided to recreate them this morning. I used the following recipe for Fluffy American Pancakes that I found on the BBC website and then sandwiched some fresh Strawberries and Greek yogurt in between – yum!
Fluffy American Pancakes (Serves 4-6)
135g Plain flour
1 tsp. Baking Powder
½ tsp. Salt
2 tbsp. Caster Sugar
1 Large Egg, lightly beaten
2 tbsp. Melted Butter (allowed to cool slightly), plus extra for cooking
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, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a fork, beat 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.
When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very 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 1cm (½in) 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 the pan.
The good thing about Pancake Day is that its OK to eat Pancakes all day! Crepes for dinner I’m thinking!