I am a big fan of English pancakes (crepes), but not for me the once-a-year treat, I eat them often usually with lemon & sugar, but this year I fancied making American Pancakes ready for Shrove Tuesday. You know the ones, those thick, spongy American pancakes that are eaten with warm maple syrup and crispy fried bacon. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth or ridged) or in a heavy based pan.
The pancakes are light and fluffy and great to make for this coming Shrove Tuesday or even just for a weekend brunch. Try adding a large handful of fresh blueberries or chocolate chips to the batter before cooking.
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130 ml milk
2 tbsp melted butter
Maple syrup (ideally the real stuff)
Sift the flour, baking powder, salt and caster sugar into a large bowl.
In a separate bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and, using a whisk beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Then let the batter stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. It will seem very thick but this is how it should be.
Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen a little.
Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
Serve with lashings of real maple syrup, crispy bacon and extra butter if you like. You can experiment by adding bananas and chocolate chips or some fresh blueberries.