Here's my simple fool proof recipe for these super fluffy American pancakes. It makes 12, 5" pancakes and is sturdy enough to incorporate any toppings you like, from fruit to choc chips to oats and crushed cereal. If adding oats I'd recommend adding some extra milk.
INGREDIENTS:
200g self-raising flour
1 ½ tsp baking powder
1 tbsp golden caster sugar
2 large eggs
50g melted butter
200ml milk
vegetable oil, for cooking
METHOD
- dump all the ingredients in a medium bowl and whisk till smooth. - careful not to over whisk or they won't be as fluffy. Stop once you've whisked away most of the lumps.
- For best results leave mix to stand overnight in the fridge but you can definitely use right away as well.
- Heat your frying pay and brush on some veg oil. Keep on low heat.
- Spoon mixture into the centre of the frying pan - should be thick enough to stay in shape but runny enough to slowly run off the spoon.
Here's the key to the fluff... cover the frying pan with a lid. Once the top of the pancake develops dimples and no longer looks wet on the top, remove the lid and flip to brown the other side.
If you to add choc chips like these you can mix them in or just drop them on top of the pancake once you've spooned the batter into the frying pan.
Bonne Appetite!