Saturday, April 19, 2014


american pancakes with maple syrup, makes a great breakfast. image: mikkel vang
225 g flour
1 tbsp baking powder
2 large free range eggs, beaten
300 ml milk
30 g melted butter, and some extra frying
2 tbsp of caster sugar
a pinch of salt
sift the flour, baking powder, salt and caster sugar into a large bowl.
in another bowl, lightly whisk together the milk and egg, then whisk in the melted butter.
pour the milk mixture into the flour mixture and beat with a fork until a smooth batter.
let the batter rest for a few minutes.
heat a frying pan over medium heat and add a knob of butter.
when the butter is melted, add a ladle of batter, or 2 if the frying pan is big enough.
it will seem very thick but this is how it should be. 
wait until the top of the pancake begins to bubble, then turn it over and cook until both side are golden brown and the pancakes have risen about 1 cm thick, repeat until all the batter is used up.
serve with maple syrup

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