Pancakes are not just for Shrove Tuesday in our house. They are a breakfast regular. Although we tend to have the nice big fluffy american style ones. Jared with chocolate chips, Paul and I with maple syrup (and perhaps a little crispy bacon on occasion). When I was little, I only really remember having the thin crepe style ones and only really on pancake day. Mum always made the batter from scratch. But for some reason the standard batter recipe just doesn’t stick in my brain. To be fair, very little sticks in my brain at the moment, so I suppose a pancake recipe is not really something to fret about. Anyway, the point of this story is that one of my lovely friends gave me a tip her mum had taught her, for remembering a standard pancake mix. You ready for this: 3 – 2 – 1. I think even I can remember that. So 3 fluid ounces of milk, 2 tablespoons of plain flour and 1 egg. Simples! And it worked a treat (see pic). Jared didn’t seem to recall having a “traditional” pancake, but when I served up a Nutella spread pancake topped with squirty cream, he didn’t seem too disappointed! For me it has to be traditional lemon and sugar. Yum.
In exchange for this brilliant little recipe tip, I promised I would blog my fail-proof recipe for american style pancakes. It’s not my own, I got it somewhere on line but I have no idea where. So I’m afraid I can’t credit the originator. But safe to say, it is tried and tested. So here it is:
American Style Pancakes
- 150ml Milk
- 125g Self raising flour
- 2 Eggs
- 1 tsp Baking Powder
- Mix together flour baking powder.
- Separately whisk together the eggs and milk.
- Slowly pour the milk mixture into the flour, whisking as you go. Keep mixing until combined and smooth. Expect a thick batter.
- In a good quality non stick frying pan, pour a little of the mixture. (You really don’t need any butter if you have a decent pan. If you don’t add a little knob of butter to make sure they don’t stick. )
- Wait until small air bubbles appear on top of the pancakes and then with using a fish slice or similar utensil, flip them over to cook the other side.
I think they are best served with traditional maple syrup and either really crispy streaky bacon, or a tumble of fresh berries in summer.