Fluffy American Style Pancakes

One of our most treasured brunch staples for a slow start on the weekend has to be these fluffy American-style pancakes. Easy to make and delicious served either with fresh fruit or streaky pancetta and maple syrup.

INGREDIENTS (Mixture makes 6-12, size dependant)

• 300g self-raising flour
• 1tbsp caster sugar
• 2 medium eggs and 1 egg white
• 300ml milk (whole tastes better)
• 1stp vanilla essence

Method

1. Weigh the flour and sieve it into a large bowl with a small pinch of salt and sugar. Mix together well.
2. Crack the eggs and split the yolks from the whites. Place the three egg whites into a clean, bowl and set aside a moment.
3. Tip two egg yolks into the flour mix with the milk and vanilla extract and mix until the batter is smooth (it will look a little thick at this point but don’t panic).
4. Whisk the egg whites until fluffy and they create soft peaks. Gently fold the egg whites into the larger bowl of ingredients, until well combined, be careful not to beat the mixture, you want to keep the air in so your pancakes rise.
5. Warm a pan or teppanyaki with a little oil, before adding spoonfuls of batter to create the pancake size you’d like. We made pancakes roughly 10cm in diameter so that we could stack them. Cook on a gentle heat, until bubbles start to appear on the surface and the underside is a light, golden brown. Then flip and cook the other side.
6. Eat the pancakes straight away or keep them warm in the oven on a low heat whilst you cook up another batch. Serve the pancakes with fresh berries and a good drizzle of maple syrup.

Top tip – Add blueberries and chopped walnuts to the batter before cooking or keep it savoury and serve with crispy pancetta and scrambled eggs.

Images: HM

Blossom Calico Tableware by Burleigh Pottery