American Pancakes
These are my go-to pancakes. They’re easy to make and far more satisfying than the British crêpe variety. I like to tell myself they’re slightly healthier since they’re dry-fried, though I do add a little butter to the batter. For me, the perfect serving involves sweet and salty extremes: smokey maple syrup, a fried egg, and a side of bacon or sausages. The contrasting flavours hit the spot every time. While not exactly healthy, if you’re going to treat yourself, you might as well do it properly!
Makes 4
Hands-on Time 7 minutes
Cooking Time 10 minutes
Ingredients
20g unsalted butter
150g self-raising flour
1 1/4 tbsp caster sugar
1/4 tsp fine salt
1 large egg
175ml full-fat milk
Equipment
Small microwaveable bowl
Microwave
Measuring jug
Small whisk or fork
Medium frying pan
Spatula
Kitchen paper
Method
1. Melt the Butter
Melt the butter in a microwaveable bowl in 20-second bursts on a low setting.
2. Prepare the Batter
In a measuring jug, combine flour, sugar, and salt.
Add the egg and milk, whisking until smooth. Stir in the melted butter.
3. Cook the Pancakes
Heat a frying pan over medium-low heat for 5 minutes.
Pour two portions of batter into the pan to make two pancakes. Spread slightly with a spatula if needed.
Cook for 1–2 minutes until bubbles form and the tops lose their wet appearance. Flip and cook for another 1–2 minutes until golden brown.
Transfer to kitchen paper and repeat with the remaining batter.
Enjoy!
