American Pancakes
Ingredients
- 100 g plain flour
- ½ tsp baking powder
- 1 eggs
- 200 ml buttermilk more if the batter is too thick
- 1 tsp vanilla extract
- 2 tbsp butter melted - optional
- 1 tsp sunflower oil for frying
- 100 ml cream whipped
- 4 tbsp caramel sauce
- Maple syrup to serve
Method
- Mix the flour, baking powder in a large bowl. Make a well in the centre of the dry ingredients and whisk in the egg adding the buttermilk as you whisk until a thick smooth batter is achieved. Add a drop of vanilla extract if desired.
- Cover with cling film and rest for 20 minutes or overnight, if possible, in the fridge.
- Before using, stir and check the consistency of the batter. It should be thick but pourable! Add extra buttermilk if required.
- Heat the oil in a large non-stick frying pan, over medium/ low heat. Drop a tablespoon of the batter per pancake into the pan to make pancakes of approximately 5 cm across.
- Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes with a small cub of butter to baste and add flavour to the pancakes.
- Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.
- Serve with some caramel sauce, whipped cream and a drizzle of maple syrup.
