Whilst I do maintain that British or Traditional Pancakes will always be my firm favourite, I also believe that there is a time and place for every type of pancake. American Pancakes are so good on a morning, and they are (for me) the perfect comfort food when accompanied with a large knob of butter and a substantial drizzle of rich sweet maple syrup. One of my favourite breakfast indulgences is what we Brits term as the American Breakfast – where this lovely combination is joined with a couple of rashes of bacon. Delightful!

Ingredients

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 cooled melted butter

Method

• Sift the flour, baking powder, salt and caster sugar into a large bowl. Ensure you hover the sieve above the bowl so as to give it a good airing.
• In a jug, lightly whisk together the milk and egg, then whisk in the cooled melted butter.
• Make a well in the center of the flour and pour the milk mixture into the well and, using a fork, beat until you have a smooth batter.Do not worry too much about lumps in the early stages as they will soon disapear with a thorough mixing.
• Heat a non-stick frying pan over a medium heat and add a knob of butter or small drizzle of oil. Add a ladle of batter into the center. The pancake batter should be fairly thick.
• Leave until the top of the pancake begins to bubble, gently tease up the outside and check the color – if slightly golden then proceed turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
• Keep pancakes warm in a low oven if you are doing a large quantity – but if its just you and a friend eat as soon as finished!

My Favourite Toppings.

1. Maple Syrup & Butter
2. Maple Syrup & Streaky bacon
3. Sliced banana & Maple Syrup
4. Blueberries (superb mixed in with batter) and er, maple syrup.
5. For god sakes, I just cannot have American pancakes without lashings of Maple Syrup – did you notice?

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