20 mins
Super easy
serves 4
About the recipe
Pile up these American pancakes with fruit, a dollop of crème fraîche, bacon, syrup… all sorts.
Ingredients
3 large free-range eggs
115g plain flour
1 heaped teaspoon baking powder
140ml milk
Top Tip
Blueberry pancakes (pictured) are great but you must try corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn. Sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. It tastes great!
Method
- First separate the eggs, putting the whites into one bowl and the yolks into another.
- Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
- Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter – it is now ready to use.
- Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
- At this point sprinkle your chosen flavouring (see below) onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
- You can make these pancakes large or small, depending on what you prefer. Serve them with a drizzle of maple syrup, or even with some butter or crème fraîche. If you choose to sprinkle with a flavouring, try one of these... fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple, grated chocolate – anything else you can imagine...
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