American Pancakes
Serves: 5 (Approx. 16 palm-sized pancakes)
Ingredients:
· 225g Plain flour
· 1 tbsp Baking powder
· 1 tsp castor sugar
· A pinch of salt
· 2 large eggs (Whisked)
· 300ml Milk
· 2 tbsp olive oil
· Butter for frying
Optional
· Mixed fruit (Blueberries, Raspberries, Strawberries)
· Butter
· Golden/Maple syrup
· Lemon & Sugar
· Icing sugar (For dusting)
Bacon and syrup! A must if you're doing it right
Method:
1. Sieve together all of the dry ingredients and set aside
2. Beat the eggs before adding the milk. Whisk until combined then add the olive oil, 1 tbsp at a time. Whisk thoroughly
3. Make a well in the flour mixture and pour in the milk mixture. Fold in the mixture until it is smooth and all lumps are gone.
4. Set batter aside (I find it easier to pour it into a large measuring jug as it’s easier to pour out the pancakes than to ladle them).
5. Heat up your pan on medium heat and lightly grease with butter. Pour some mixture in the hot pan (If large enough then you can cook 2 at a time).
6. Cook pancakes for approx. 2 minutes or until the top-side appears relatively dry and then flip and cook for no more than 1 minute.
7. By all means stack them in the oven on low whilst you cook all of the mixture, but if you’re lucky enough to have someone to do all of the topping prep then serve them straight from the pan.
Serves: 5 (Approx. 16 palm-sized pancakes)
Ingredients:
· 225g Plain flour
· 1 tbsp Baking powder
· 1 tsp castor sugar
· A pinch of salt
· 2 large eggs (Whisked)
· 300ml Milk
· 2 tbsp olive oil
· Butter for frying
Optional
· Mixed fruit (Blueberries, Raspberries, Strawberries)
· Butter
· Golden/Maple syrup
· Lemon & Sugar
· Icing sugar (For dusting)
Bacon and syrup! A must if you're doing it right
Method:
1. Sieve together all of the dry ingredients and set aside
2. Beat the eggs before adding the milk. Whisk until combined then add the olive oil, 1 tbsp at a time. Whisk thoroughly
3. Make a well in the flour mixture and pour in the milk mixture. Fold in the mixture until it is smooth and all lumps are gone.
4. Set batter aside (I find it easier to pour it into a large measuring jug as it’s easier to pour out the pancakes than to ladle them).
5. Heat up your pan on medium heat and lightly grease with butter. Pour some mixture in the hot pan (If large enough then you can cook 2 at a time).
6. Cook pancakes for approx. 2 minutes or until the top-side appears relatively dry and then flip and cook for no more than 1 minute.
7. By all means stack them in the oven on low whilst you cook all of the mixture, but if you’re lucky enough to have someone to do all of the topping prep then serve them straight from the pan.