This recipe for Easy Fluffy American Pancakes is both simple and delicious. A real winning choice for Breakfast or anytime.
Put 250 grams of plain flour, 2 tsp of baking powder, 70 grams of caster sugar and ½ tsp of salt in your mixing bowl or food processor. I tend to sieve the flour if I am mixing by hand.
Mix the 3 eggs and 225 mls of semi skimmed milk in a jug.
Pour the liquid into the bowl and whisk it's pants off or blitz in the food processor until smooth and lump free.
Rest in the fridge for 20 mins if you have the time. Don't worry if you don't.
Put a frying pan on a medium heat and put a tsp of butter and oil into the pan.
Wait until the pan gets hot enough. Test a drop or two of the batter in the pan if you are not sure. You are wanting it to sizzle quietly.
Pour in a little of your batter mix. I use a ladle so as to get the same measure more or less each time. It's about 80 mls of batter.
Spread it out if you need to so that it's about ½ cm thick. Wait until little bubbles start to form in the top of the pancake and flip.
Keep checking the underside of your pancake to make sure they are not burning. At the right heat it should take a couple of mins each side.
Add a tsp of butter and oil as you need it.
Keep an eye on the pan getting hotter and hotter as time passes. Your 4th pancake will probably cook quicker than your first.
Keep them warm if you are not serving immediately in a warm oven. Serve as quickly as you can.
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