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American pancakes are much lighter than English ones because of the air bubbles from the baking powder. In this recipe, the bubbles tell you when to toss the pancake. Ask the kids to look out for them (about two to three minutes), then they can flip the pancake over. 250g plain flour
4 tsp baking powder 3 tbsp sugar half a tsp salt 2 large eggs 500ml milk 25g melted butter Vegetable oil for greasing griddle or frying pan Mix the flour, baking powder, sugar and salt in a bowl and make a well in the centre. Break the eggs into the well and beat slightly, then add the milk and melted butter, stirring into the eggs. At this point, start combining the dry ingredients with the wet, beating until smooth. Don't over beat; the odd lump doesn't matter. Heat the greased griddle or frying pan until hot but not smoking. Pour 2 tablespoons of mixture into the pan, cook and flip when the edges are lightly browned and bubbles appear. Cook for about 2 minutes on the other side. Regrease the pan before cooking the next pancake. These pancakes are delicious served with: Maple syrup and bacon - it really is yummy Fresh fruit and fruit puree Melted butter sprinkled with crunchy Demerara sugar Or add something to the batter: 100g blueberries 1 apple finely chopped with 1 tsp ground cinnamon 50g raisins with 1 tsp mixed spice |
