You can’t beat a good breakfast but there are days when a fry up just isn’t on the cards. A quick rummage in the fridge will usually turn up the ingredients for classic american pancakes. For toppings go for whatever you can find!
This recipe is easy peasy if you have a set of cup measures, if not a jug will do just as well.
Multiply this recipe for how many pancakes you need. Each 1 egg quantity will make four 5-inch pancakes or two hugemungous ones.
125 ml milk
125ml plain flour
1 heaped teaspoon baking powder
1 tsp sugar
1 heaped teaspoon butter, melted and cooled
Mix together all of the ingredients until you have a smooth batter. Allow to rest for 20-30 minutes.
Heat up a small frying pan and wipe lightly with oil or melted butter. Just dip a piece of kitchen towel into the butter/oil and swish it over the pan.
Pour enough batter into the pan to cover to the edges. When the top starts to bubble and set you’re ready to flip it. The second side won’t need long at all.
Build up a stack big enough to feed everyone and dig in. The genius thing – pancake stack have a strange ability to stay toasty hot for as long as it takes to cook them all