American pancakes

Probably my most made recipe from probably my most used cookbook – How to be a domestic goddess, by Nigella Lawson. If you scroll to the end of this recipe you’ll see the state of the pages in my copy of said book, and where I’ve scribbled varying quantities of ingredients in order to feed however many people happen to be in the house. These pancakes freeze brilliantly, so I often make a huge batch, and once cool portion them up before chucking them into the freezer to be retrieved on days when special breakfasts are needed. Start the day with these and you just know everything will be ok. Serves 3 hungry people.

With obligatory (in our house) squirty cream, maple syrup and fruit.

Ingredients

225g plain flour

1 tbsp baking powder

Pinch of salt

1 tsp caster sugar

2 large eggs

30g butter, melted & cooled

300ml milk

Method

  1. Either whack the whole lot into a blender, or do what I do (I feel that breakfast isn’t the time for noisy kitchen equipment) by measuring the milk in a large jug, then putting that jug onto kitchen scales and measuring in the rest of the ingredients.
  2. Gently at first, then briskly, use a balloon whisk to combine the whole lot together. Don’t worry if it’s a little lumpy, the lumps will cook out fine later.
  3. Set aside for a good half an hour (or walk the dog) to let the baking powder work its magic.
  4. When ready, heat a non stick frying pan to medium/hot ish, pop in a little extra butter and use a piece of kitchen roll to wipe it all around and remove any excess.
  5. Pour in some batter, give it a gentle swirl, and leave it until it starts to form bubbles. How much batter to use depends on how big you want your pancakes to be. There’s no rules here.
  6. When you see plenty of bubbles, use a spatular to flip over the pancake to cook the other side. It should be excellently puffy and golden.
  7. Remove to a plate, and repeat repeat repeat, giving the pan an occasional wipe over with the buttery piece of kitchen roll.
  8. Try not to eat them straight from the pan, then serve with your choice of syrup, fruit, more butter, squirty cream, nutella, or whatever floats your boat.

Note: Don’t even think about making these without a non-stick pan and a spatular. Believe me, I’ve tried (normally when on holiday in a rental cottage) and that way frustration lies.

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