Fluffy American Pancakes

How to make thick Fluffy American Pancakes

Thick pancakes are definitely better than the thin crepes! I followed the BBC Good Food recipe for Fluffy American Pancakes.

135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

1) Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

2) Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.

3) Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). 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 sides are golden brown and the pancake has risen to about 1cm (½in) thick.

There were actually were thick, too thick actually so I had to add more milk. I don't really know why there's so many bubbles on it? But I definitely prefer my own recipe for the pancakes I usually make which you can find here.

Let me know which ones you prefer & send me some photos!

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