Forget pricey boxes of batter mix, making your own fluffy stack of mini American pancakes is easier than you think.
One cup/135g plain flour
1tsp baking powder
1 large egg
½ tsp salt
2tbsp melted, cooled unsalted butter (plus more for cooking)
· Let your batter rest for 15mins before cooking for maximum fluffiness.
· Add a spray of vegetable oil into your buttered pan to prevent smoking.
· Use good quality toppings to complement your pancakes, such as pure maple syrup, fresh bananas or berries, chocolate chips, or even streaky bacon.
Sift all dry ingredients into a large bowl and in a separate jug gently whisk the egg with the milk and cooled butter. Gradually add the wet mixture to the dry until you have a thick batter. If it seems a little dry, add more milk, but remember it needs to be thick enough to hold its shape in the pan.
When ready to cook, heat a large non-stick over a medium heat with a knob of butter. When the butter stops foaming pour in a ladleful of batter (this is the ideal amount for small pancakes). Don’t crowd the pan, but try to fry two or three at a time. After two minutes, or when bubbles have risen to the surface, flip and cook for a further two minutes. Repeat with remaining batter.
Serve pancakes in stacks of two or three with toppings of your choice.