It’s pancake day once again, so I’m sharing our favourite version in The Glen House…. Nigella’s American pancakes! There’s no need to mess with this recipe, it’s perfect as it is….
1 tablespoon baking powder
1 pinch of salt
1 teaspoon white sugar
2 large eggs (beaten)
30 grams butter (melted and cooled)
300 ml milk
225 grams plain flour
butter or oil for frying
I find it really easy to mix up the batter by hand in a bowl; make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug. DO PUT IT IN A JUG, it’s much easier to pour the batter into the pan than to spoon it.
Heat a pan on the stove and add in oil or butter. When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that. I get about 16 small pancakes out of this.
Remember to use sheets of grease proof paper to seperate the pancakes while you keep them warm!
First up, I served the American pancakes with bacon and maple syrup. It makes a great brunch dish!
To sweeten up the pancakes I used these amazing cherries from Aldi with a couple of spoons of cherry icecream. Really quick, really lazy and really delicious!
If you prefer traditional crepe like pancakes then check out last year’s post for traditional pancakes.
Have fun today!