Growing up in the U.K, I'm used to the paper thin pancakes, so delicious sprinkled with sugar and lemon, but sometimes I like making these American thicker pancakes, so tasty and easy to make, I usually make them quite early and keep in the fridge until ready to start making them. My favourite way of serving them is with fruit salad and agave syrup, but delicious served with assorted toppings like honey or jams or chocolate sauce. Here's the ever so simple recipe, a real breakfast treat for the whole family.....
Ingredients
1 cup flour
2 Tablespoons sugar
½ teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted.
1 large egg
1 tablespoon vegetable oil
Method
In a medium bowl mix flour, sugar, baking powder and salt and set aside.
Whisk milk, butter and egg in a separate bowl.
Now combine dry ingredient to the flour mixture and whisk until quite smooth.
Heat oil in a large pan. For each pancake, spoon about 2 to 3 tablespoons of the batter into the pan.
Carefully flip with a spatula and make sure both sides are golden brown. Transfer into a platter and cover loosely to keep warm. You should get about 15 pancakes with this amount of batter.
Serve with any toppings you desire…..just so delicious…Enjoy!!!!
Androulla. xx
