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. 

0 comentarios:

Publicar un comentario