Happy Pancake Day! I am very happy to be writing this quick little article about pancakes because they have a very special place in my heart [and my belly]. Given that I am American, and my country enjoys super-sizing its food, I am accustomed to being served pancakes bigger than my head. Yes, it is true. And if you don’t believe me, take a trip to Salem, Massachusetts, USA and enjoy breakfast at Red’s Sandwich Shop where the massive, American-style pancake pictured below could be all yours.
I have yet to find any pancakes in the UK, or anywhere else in the world, that come even close these beauties. And so, I have had to resort to making pancakes myself. The smell of frying pancakes is one of my favourite smells. It brings me back to weekends with my family, sleepovers with my best friends, and holidays with my grandparents and cousins. It is amazing how a smell can teleport you back to the good old days. So, when I am homesick at Uni or need to whip up something special, pancakes are my go-to.
Whisk some happiness into your life and make some pancakes today!!! Follow my favourite American-style pancake recipe below:
(This recipe is originally from the BBC. Click HERE to view.)
WHAT YOU WILL NEED:
NOT EDIBLE
-A large bowl
-A smaller bowl
-A whisk ( a fork could work)
-A frying pan
-Something to pour the batter onto the frying pan, like a ladle.
EDIBLE
– 165g plain flour
– 1 tsp baking powder
– 1/2 tsp salt
– 2 tbsp caster sugar
– 130ml milk
– 1 large egg, lightly beaten
– 2 tbsp melted butter (allow to cool slightly) or olive oil. plus extra for cooking
OPTIONAL TOPPINGS
-Maple syrup (classic)
-Butter
-Fresh fruit
-Nutella
-Peanut butter
-Jam
-PEANUT BUTTER & JAM!!
TIME TO GET 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 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. Add your toppings, and DIG IN!
(images from Google)