Whenever I go to America, the first thing I look for is an IHOP to get those beautiful gorgeous sensational pancakes. I also look forward to pancake day in the UK every year as it’s the perfect excuse to eat as many as you like without feeling too guilty.
This year we using both of these reasons to justify the use of this perfect, fluffy American style pancake recipe that I have adpated from Miriam Nice over at BBC Good Food. My pancakes prior to this were pretty decent but I made these for someone quite special and received excellent reviews!
Prep time: 40 mins
Cooking time: 15-30 mins (depending on size)
200g self-raising flour
25g salted butter, melted, plus extra for cooking
3 large eggs
1 ½ tbsp light muscavado sugar
1 ½ tsp baking powder
vegetable or sunflower oil, for cooking
Using a seive, sift the flour into a mixing bowl then add the sugar and mix together with a fork
Add in your baking powder and mix again
Set aside and measure out your liquids, beating the eggs with a fork and melting the salted butter
Using the back of an ordinary tablespoon create a well and pour in the milk, eggs and butter
Use a hand mixer to whisk the mixture together until it has a silky smooth texture
Cover with cling film and leave in the fridge to rest for about 30 mins
Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat
When the butter looks frothy, use a ½ or ¼ measuring cup to pour in rounds of the batter, making sure that they’re not too close together if frying more than one simultaneously
Cook the pancakes on their first side for about 1-2 mins until the underside is golden brown or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute or two on the other side until golden brown
Make sure the middle of the pancake is cooked through before removing it from the pan
Repeat until all the batter is used up
Serve with toppings of your choice and drown in maple syrup 🙂
I use salted butter for this recipe, specifically lurpak as I think it tastes so much better, particularly when frying the pancakes. I love to leave it to rest and rise for 30 mins as I really believe this helps the baking soda to really activate and ensures that they are super fluffy.
I like Billington’s light muscovado sugar as I think the flavour is deeper and richer than ordinary granulated brown or caster sugar but its moisture means it can be quite sticky and form small lumps. Don’t worry about it as they will melt out in the 30 mins the mixture is in the fridge.
I also used whole milk for this recipe but I think you can use any milk alternative for those of you that don’t drink cows milk. Most importantly, use a non-stick pan!!