I love pancakes. The Boy didn’t when he was little, but does now. The girl is confused by them, she enjoys stabbing them with her fork but doesn’t seem to want to put them in her mouth. So, basically, I’ve just eaten 10 pancakes! I love a nice flat thin, British, pancake, but for some reason in my head, they are a snack or a pudding. Whereas fat American ones are a breakfast.
I confess that I’ve got these lovely little mini frying pans, that are perfect for this, and for frying eggs. Without the little pans, they may not stay quite so perfectly circular. But, the mixture is quite thick, so as long as you pour it into a hot pan, it shouldn’t get a chance to spread too far.
You will need:
- 200g Self raising flour
- 50g Caster sugar
- 2 Eggs
- 250ml Milk
Sieve the flour into a mixing bowl, to get rid of any lumps. Then add the sugar, eggs and milk.
Whisk together. You could do this by hand, but I use an electric whisk, to make sure it’s a nice smooth mixture, with no lumps.
Heat a little cooking oil in a frying pan, until it’s very hot. Then ladle in a scoop of pancake mixture, and cook for a few minutes on each side.
We had them with maple syrup and bananas. The Boy really likes them with Nutella too.
Perfect American Pancakes
- • 200g Self raising flour
- • 50g Caster sugar
- • 2 Eggs
- • 250ml Milk
- Sieve flour into a mixing bowl
- Add sugar, eggs and milk
- Whisk until smooth
- Heat a little oil in a frying pan, then cook for a few minutes on each side