I have posted this recipe before, way back in the mists of time. It is an excellent recipe and I cook it frequently. I cooked it about an hour ago in fact. Which was when I realised that I have changed a few things about it. Not in essentials but simply in the method to make it easier, quicker and with less washing up!
I vary between serving them with melted butter, maple syrup and whipped cream (squirty from a can usually) and substituting the maple syrup for blueberry conserve. Today I discovered what a fabulous addition strawberries make. You can, of course, serve them however you like. What you have here is a deep, fluffy pancake that makes a perfect weekend breakfast or brunch.
Makes 6 small pancakes, 3 largeish ones.
(When my sister and I make these for the two of us we always double the mixture, which would probably serve 3 if we weren’t gluttons!)
1 large egg, beaten
2 tbsp butter, melted and allowed to cool (2 tbsp vegetable oil if you want to be a little healthier)
135g plain flour
1 tsp baking powder
1/2 tsp salt
2 tbsp caster sugar
– Measure out the milk in a large jug.
– Add the egg and whisk together.
– Add the melted butter and whisk to combine.
– Place the jug on your scales and add the flour then the baking powder, salt and sugar.
– Beat until well combined with no lumps.
– If the mixture is a little thick then add a tbsp more milk until you reach the desired consistency. The mixture needs to be thick but move.
– Let the mixture stand for a few minutes.
– Heat a nonstick frying pan and lightly grease it with a little butter.
– Carefully pour the batter into the pan and wait until you see bubbles rising all over the pancake before flipping it using a spatula.
– Cook until golden brown on both sides.
– Repeat until all the mixture is gone.
– Place your cooked pancakes on a warm plate covered in a teatowel to keep the warm until you’re ready to eat them.