If I could only ever have one meal for the rest of my life, I’m pretty sure it would be brunch. And my favourite thing to cook for brunch is American style pancakes. Soft, fluffy, and delicious with bacon – it’s hard to go wrong. So here’s my recipe to make them.
To make enough to serve 4 people you’ll need:
- 225g plain flour
- 1 tablespoon baking powder
- pinch of salt
- 1 teaspoon sugar
- 2 large eggs
- 30g butter – melted and cooled
- 300ml milk
- small packet blueberries
- more butter for frying
First, set the blueberries aside for later. Put all the dry ingredients in a bowl, give them a mix and create a well in the middle. Whisk all the wet ingredients in a jug, pour into the dry, and whisk everything together until there are no lumps. You should have a thick, but runny batter. Set it aside for about 20 minutes to settle.
To cook the pancakes, get a frying pan nice and hot, and use a small knob of butter to grease it. I find the easiest way to get the right amount of batter into the pan is to use a ladle. Pour one ladleful into the pan and drop a handful of blueberries on top. Let the pancake cook away, after about a minute or so large air bubbles should start to appear on top so that means it’s time to flip it over. Give it another minute or so until golden and cooked through.
I keep the cooked pancakes inside a folded tea towel on top of a cooling rack while I make the rest. Remember to grease the pan between each one!
And that’s it – you should have a stack of fluffy warm pancakes. This time I served them with a blob of greek yoghurt and a drizzle of honey, but they’re equally good with maple syrup and bacon.