These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. Mixing sweet and savory in one pancake setting is not my usual cup of tea, normally I love them with the syrup/honey alone (or with some fruits & nuts). These pancake recipe from Nigella Lawson is easily cook by dolloping the batter onto a hot griddle (smooth, nor ridged, side) or pan.
The one best thing about this recipe is that it calls for everything that is normally available in a household. No creme fraiche or anything fancy; no resting time, and it whips up in a jiff.
Ingredients:-
(makes about 10 - 12 pancakes)
1 tablespoon baking powder
1 pinch of salt
1 teaspoon white sugar
2 large eggs (beaten)
30 grams unsalted butter (melted and cooled)
300 ml milk
225 grams plain flour
oil & butter for frying
Method:-
1. Mix flour, baking powder, salt and sugar in a bowl. Make a well in the flour mixture and beat in the eggs, melted butter and milk.
1 tablespoon baking powder
1 pinch of salt
1 teaspoon white sugar
2 large eggs (beaten)
30 grams unsalted butter (melted and cooled)
300 ml milk
225 grams plain flour
oil & butter for frying
Method:-
1. Mix flour, baking powder, salt and sugar in a bowl. Make a well in the flour mixture and beat in the eggs, melted butter and milk.
2. Transfer batter to a jug: it's much easier to pour the batter into the pan than to spoon it.
3. Heat some oil in a pan on the stove, add some butter when adding each batch of batter. Frying in oil & butter mixture provides the extra crispiness to the pancake.
4. Pour batter into pan and fry until the upper side of the pancake is blistering and bubbling, flip to cook the second side until it's golden brown. About 1 minute in total.
Note: The easiest way to make the batter is to put all the ingredients into a blender and blitz :)
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