Remember when we started with our pancakes around the world series? Nurit from Family Friendly Food and I have made the following already:
And now was the time for American pancakes. Nurit and I quickly decided on our next pancake adventure and a date was set for us to post. Let me first start by saying that with me following the weight watchers diet; pancakes is certainly not the best nutritional value if it comes to that, but… I’ve used a lot of fruit while eating it and possible a little less sugar then I would normally toss on. Plus I compensated by doing extra sports as well… Now I only have to survive the pastry class of tomorrow… sigh… But all that aside; I first started by searching the internet for a good recipe. Now there are as many American pancakes out there as there are Americans (or so it appeared) so I just went with my instinct on what would be good and I chose a recipe from the BBC Good Food website which has always been a reliable source of information on recipes. But you might not think it is the right traditional recipe; if so, feel free to give me the one you think is more traditional! I am open for new recipes!
Once I got the recipe; the rest was as easy as can be. Most of the ingredients would be in your house already so why not give it a try as well? I do think that American pancakes tend to be a little drier in consistency than regular pancakes but that is possibly due to the fact that they are much thicker then “normal” pancakes too. In either case; both Tom and I thought they were really really good.
Here is the recipe:
Fluffy American pancakes
135 gr plain flour
1 tsp baking powder
1/4 tsp salt
2 tbsp caster sugar
1 large egg, lightly beaten
2 tbsp of melted butter (allowed to cool slightly) or olive oil, 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 you 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 1 cm 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 lashings of maple syrup and extra butter if you like.
Recipe from BBC Good Food
Now go on and check out Nurit’s entry!