Fluffy American Pancakes

A fluffy pancake recipe

Sarah

Image of Fluffy American Pancakes

Ingredients

1/2 tsp
Salt
2 tbsp
Caster sugar
80ml
Milk
135g
Plain flour
1/2 tsp
Baking powder
1/2 tsp
Bicarbonate soda
75g
Natural yogurt
1
Medium egg, lightly beaten
35g
Butter, melted

Method

  • Mix together the dry ingredients in a large bowl
  • Melt the butter in a seperate dish and set aside
  • Mix together the milk, yogurt and egg in a seperate container, preferably a jug
  • Make a hole in the dry ingredients and slowly incorporate the milk mixture
  • Add the melted butter to the batter
  • If your batter is too thick and dough-like, add a splash of milk to thin it out slightly
  • Set your batter aside to rest for a few minutes while you preheat a small, nonstick pan to medium temperature. The pan should be hot enough to melt a small amount of butter instantly.
  • Spread the hot butter around the pan with a brush or a spatula then use a ladle to pour in a small amount of batter in the centre of the pan. Use the back of the ladle to even out the batter into an even circular shape
  • The pancake will start to bubble on the top. It should be ready to flip once most of those bubbles have popped, the amount of time this takes will depend on the temperature of your pan so adjust accordingly.
  • Once you have flipped your pancake, the other side should take a shorter amount of time to cook, it is done once both sides are golden brown.
  • Put the cooked pancake in some wrapped foil to stay warm whilst you cook the rest of the batch.
  • Remember to adjust the heat of your pan if you find the pancakes are cooking too slow or too fast. You should not need to butter your pan in between cooking each pancake if your pan is a good non stick, again this will depend on your pan.
  • Once all pancakes are done, serve as a stack of two pancakes per person. Best enjoyed with crispy streaky bacon, maple syrup and a fresh pot of coffee.