Saturday, 12 April 2014

'American' pancakes

This is a golden oldie but so good that it is worth repeating.  There aren't any acknowledgements as it is as old as the hills and a generic standard, I should think.

It is frugal too, especially if you use value flour.  Ten thick American pancakes is great value!

Igredients to make about ten pancakes
one egg
one cup of milk
one cup of  self raising flour
a pinch of salt
a little water
butter for frying
(just use the same cup or mug for the flour and the milk and it will be fine)

Place the flour, milk, egg and salt in a bowl and whisk until smooth.  It doesn't have to be perfect but don't leave any big lumps of flour.  Add a little water to slacken the batter slightly.

Heat a medium frying pan and brush around with butter.  Pour small ladles of the mixture carefully into the hot pan - it should spread a little but not very much.  The ones I make are around 10cms diameter and, because they are made of SR flour, they puff up to about three quarters of a cm in thickness.

Fry for around a minute or so, then flip them over and brown the other side.  Remove from the pan and place on kitchen towel (they can be stacked).

That's it.  The mixture makes around 10 pancakes (depending on the size of the cup) and they can be frozen for reheating another day.  I interleave them so that they don't stick together.

I had two this morning with bacon, pineapple, yoghurt and maple syrup and it was absolutely delicious!

If you use plain flour they are like our English pancakes - thin and more like crepes.  Still delicious though!

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