Forget pricey boxes of batter mix, making your own fluffy stack of mini American pancakes is easier than you think.
INGREDIENTS
One cup/135g plain flour
1tsp baking powder
1tbsp sugar
1 large egg
½ tsp salt
130ml milk
2tbsp melted, cooled unsalted butter (plus more for cooking)
 TOP TIPS
·      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.
METHOD
Step One
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.
 Step Two
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.
Step Three
Serve pancakes in stacks of two or three with toppings of your choice.Â
