Travel Kitchen - Fluffy American Pancakes

April 22 2012 , Written by thediversetraveller Published on #American Pancakes, #Cooking, #Food, #Pancakes, #reciepe, #travel, #travel and food, #Travel Beyond the UK, #travel kitchen, #Travel Kitchen (recipes and food stories from around the world)

I am not much of a cook, but something I can do without getting into a tizzy, is make tasty pancakes. And my favourite day to do this is on Sunday, the day of my digital detox, no email checking, Tweeting, browsing and so on. My day of rest consists of pancakes and TV.

Last Sunday, I travelled to North American, courtesy of my version of fluffy American pancakes (check out my Nigerian Pancakes), along with rich bodied American vanilla coffee.

I found the recipe on the BBC food website, and the photo below is the result:

My American Pancakes

While, they might not look as round and pretty as that on the BBC food website, but they were very tasty, filling and most importantly fluffy.

Recipe

Preparation time: less than 30 mins

Cooking time: less than 10 mins

Serves 4-6

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 melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve:

Maple syrup
Butter

Method:

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.

4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

5. Serve with lashings of real maple syrup and extra butter if you like. Or serve with fresh strawberries and good vanilla ice cream.

Top recipe tips:

For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder.
Use half buckwheat flour and half plain flour and serve with maple syrup and bacon.
You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.

***

If you try this receipe please share your photos and comments below. Do you have a favourite pancake recipe, from wherever in the world? If so please share it with me, I'll give it a go and share the results with you. Also, if you also have a weekend / weekday cooking ritual, please share too - tell me what it is and send pictures if available.

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