Easy American pancakes
Double raising agent (baking powder on top of self-raising flour) makes extra-fluffy American pancakes in this classic recipe, best served warm and drenched in maple syrup
- Serves: 2 persons
- 150g self-raising flour
- ½tsp baking powder
- 1large egg
- 150ml milk
- ½tbsp maple syrup, plus more to serve
- 1-2 tbsp butter, plus more to serve
Step 1Put the flour, baking powder and a pinch of salt in a bowl. Whisk to combine and aerate the flour slightly. Make a well in the middle, crack in the egg and pour in the milk and maple syrup. Whisk to form a thick, smooth batter.
Step 2Heat a non-stick frying pan over a medium heat and add 1 tbsp butter. Brush around the base of the pan, and pour any excess into a small bowl – you only want a small film on the base of the pan or the pancakes will crisp at the edges, rather than being a uniform golden brown.
Step 3Add 2-3 tablespoons of batter to form small-medium pancakes, about 10cm wide. Do this in batches to ensure the pancakes don’t stick together during cooking. Fry for 2-3 mins until bubbles rise to the surface, and the sides look set. Flip and cook for another 1-2 mins until golden on both sides. Keep warm in a low oven or on a warm plate while you make the rest – you should get six pancakes. Repeat with the remaining butter and mixture until all the batter is used up. Serve in stacks with more maple syrup and butter.