There are crêpes, waffles and griddle cakes – and then there are American pancakes.
Big and fluffy, with tons of maple syrup and butter: this is the authentic and best way to eat American-style pancakes.
Considered a typical breakfast during the weekend (if one hasn’t the time and luxury to enjoy them during the week), they also go very well with a scrambled egg and toast.
Ingredients:
140g all-purpose flour
1 tsp baking powder
1 tbsp fine white sugar
130ml milk
1 large egg
2 tbsp melted butter
A pinch of salt
Sift the flour, salt, sugar and baking powder into a large bowl and make a well in the centre. In a separate bowl, add the egg and milk and lightly whisk, then whisk in the melted butter. Pour the liquid into the well in the flour mixture, and beat until smooth and without any lumps. The batter should be thick enough to coat a spoon.
Heat the pan and add a bit of cooking oil into it. When it’s hot, ladle or spoon some of the batter into the pan. When the pancakes start to rise and bubble in the middle, flip onto the other side. Wait until the sides look golden brown, then slide off onto a plate. When all the pancakes are cooked, add some butter and pour on the maple syrup (use generously!) – or for a bit of a twist, add some strawberries, pineapples or blueberries.
Meredith Hicks is a freelance writer and blogger. Vist her website at meredithexpat.wordpress.com.
