I was heading out for dinner on Tuesday so I missed pancakes tuesday so I made these over the weekend. There is something specical about pancakes!! Even more so American pancakes, as they are perfect weekend brunch, thick, spongy, light and fluffy. They really so easy to make! Serve with lashing maple syrup and blueberry. If your looking to impress someone or it someone birthday soon, they are great way to start the day!
Ingredients-makes 6 pancakes
- 135g/4¾ oz self-raising flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon Caster sugar
- 130 ml/4 ½ fl oz milk
- 1 large egg
- 2 tablespoon/30 g butter, melted and allowed to cool slightly, plus extra for cooking
- Blueberry (optional)
- Maple syrup (optional)
- In a bowl, mix together your flour, baking powder, salt, and Caster sugar.
- In another bowl, mix together the milk and egg, than add the melted butter.
- Add the milk mixture to the flour mixture and whisk together. Let the batter stand for a few minutes.
- Heat a frying pan over a medium head, and add a nob of butter. When it is melted add a tablespoon of your better. The batter will seem pretty thick but this is how it should be!
- Add some maple syrup and blueberry to a pan and cook down for a few minutes until the blueberry burst and the maple syrup will thickens.
- When the top begins to bubble, turn the pancakes over cook until both side are golden brown and have risen about 1 cm/ ½ in thick.
- Repeat until all the batter is used up, these are best eaten straight out of the pan, but can be kept warm in low heated oven or grill.
- To serve top the pancakes with the blueberry maple syrup mixture. Serve and enjoy.