Inspired by lovinghomemade, I made a batch of Nigella’s American pancakes for breakfast yesterday.
- 30g unsalted butter (I just used whatever spread we had)
- 225g plain flour
- 2tsp baking powder (heaped)
- 1tsp sugar
- pinch of salt
- 300ml full fat milk (I used semi-skimmed)
- 2 eggs
- butter for frying pancakes
- Melt the butter and set aside to cool slightly while you get on with the rest of the batter.
- In a wide-necked jug, measure out the flour and add the baking powder, sugar and salt. Stir to combine.
- In another jug, measure out the milk, beat in the eggs and then the slightly cooled butter, and pour this jug of liquid ingredients into the jug of dry ingredients, whisking as you do so. Or just put everything in a blender and blitz it!
- In a frying pan, pour small amounts of batter from the jug, or spoon out small discs. When you see bubbles erupting on the surface, turn the pancakes over and cook for a couple of minutes, if that, on the other side.
Nigella suggests serving with bacon and maple syrup, but we had ours with butter, golden syrup and fresh strawberries from the garden. Delicious!
Ooh by the way, if you want to scale down – I made just half the batter for The Bert and I which was plenty for two of us – it made 7 generous-sized pancakes.
Back soon with this week’s happies!