Despite being enthralled by pancakes for such a long time, it was only a little more than a year ago when I made my first american pancakes. These pancakes are a great base for thousands of different pancakes, savoury and sweet.Often I add strong flavours and sweetness to the pancakes with different toppings so I never add any sugar or salt. Also, I only use butter or oil for cooking- not for the batter. You may think this will not be as tasty without the salt, sugar, and butter but if you are creative with the toppings the dish can still be delicious and that little bit healthier.
The recipe below is based on a recipe from BBC GoodFood with some alterations (gluten-free plain flour, no added salt, sugar or butter).
- 135g plain flour (gluten-free if prefered)
- 1 tsp baking powder
- 130ml milk
- 1 large egg
In a mixing bowl sift the plain flour and baking powder. In a different bowl whisk together the milk and egg.
Pour the whisked milk and eggs into the same bowl as the flour and baking powder. Use a fork to beat the mixture into a batter. After a short time the batter should be smooth and free from lumps.
Place a slither of butter in a flat non-stick pan on low-medium heat, move the pan to spread the butter evenly. When the butter has melted, use a ladle (a large dessert spoon will also work) and place a portion of batter into the pan. There is no needs to spread the batter, it will dispurse evenly when poured. It should take a few minutes to cook before needing to flip – look for small bubbles on the top side. Flip the pancake and cook for a further 3-5 minutes until you get a golden brown colour.
Serve immediatly or keep warm in a low temperature oven. Add any toppings you like. A popular suggestion is maple syrup and bacon.
Photo: american pancakes with honey and cinnamon.