These American pancakes are great! Instead of being
thin and silky like French crepes they are wonderfully
fluffy and thick and can be made to perfection straight
Serves 2 in the USA or 4 in England!
Makes 8 - 12.5cm/5in
3 large eggs
1 cup plain flour - 122g
1 heaped tsp baking powder
½ cup milk - 110ml
a pinch of salt
1Firstly separate the eggs, putting the whites in one
bowl and the egg yolks into another. Add the flour,
baking powder and milk to the egg yolks and mix to a
smooth thick batter. Whisk the whites with the salt
until they form stiff peaks. Fold into the batter it is
now ready to use.
2 Heat a non-stick pan on a medium heat. Pour a little
oil onto some kitchen paper and spread onto the pan.
3Pour some of your batter into the pan and fry for a
couple of minutes until it starts to look golden and
firm. At this point sprinkle your chosen flavouring onto
the uncooked side before loosening with a spatula and
flipping the pancake over. Continue frying until both
sides are golden.
4You can make these pancakes large or small and
serve them simply with maple syrup, butter or creme
fraiche. Or try one of these great flavourings...
corn on the cob, bacon or pancetta, blueberry,
banana, stewed apple, chocolate, maple syrup or
anything else you can imagine You must try the corn
pancakes they're great. You must use fresh corn. To
do this, remove the outer leaves and carefully run a
knife down the cob - this will loosen the pieces. I like
to have some grilled bacon over my corn pancakes,
drizzled with a little maple syrup.