Pancakes
Thick, fluffy American-style pancakes from a simple batter of flour, milk, egg and melted butter, cooked golden on a hot griddle.
Method
- 1
Whisk the flour, baking powder, sugar and salt together in a large bowl.
- 2
In a jug, whisk the milk, egg and melted butter until smooth.
- 3
Pour the wet ingredients into the dry ones and stir with a fork just until no dry flour remains. A few lumps are fine.
- 4
Leave the batter to rest while the pan heats. It will thicken and turn slightly bubbly.
- 5
Heat a large non-stick pan or griddle over medium heat and brush it lightly with butter.
- 6
Pour in about 60 ml of batter per pancake, leaving space between them.
- 7
Cook until bubbles rise and pop on the surface and the edges look dry.
- 8
Flip and cook until the underside is golden and the center springs back when pressed.
- 9
Keep the cooked pancakes warm on a tray in a 100°C oven.
- 10
Repeat with the rest of the batter, brushing the pan with a little butter between batches.
- 11
Serve stacked, with butter and maple syrup.
Notes
- Overmixing develops gluten and makes the pancakes tough and flat, so stop stirring as soon as the flour disappears.
- If the first pancake browns before the center sets, the pan is too hot. Turn the heat down a little.
- Scatter blueberries or chocolate chips over each pancake right after pouring the batter, before flipping.
Equipment
Large mixing bowl, Jug, Whisk, Large non-stick frying pan or griddle, Spatula