For many years the pancakes I made were the thin, crepe style ones. These were tasty and the whole family enjoyed them. However, we then had some American friends come to stay and they showed me how to make the thicker, fluffier American style pancakes and now that’s what my family always wants!
This recipe is adapted from Martha Stewart’s recipe for basic American pancakes. I’ve just doubled the recipe and left out the salt.
2 cups plain flour
4 tablespoons sugar
4 teaspoons baking powder
4 tablespoons olive oil
Put all the ingredients into a mixing bowl and use an electric whisk to beat the mixture. Pour the mixture into a jug. Heat a frying pan with a little oil until it is hot. Pour a small amount of the mixture into the middle of the frying pan. Lift the pan and gently tilt various directions to spread the mixture a little. After a minute use a flat spatula to gently lift the pancake from the pan and flip it over. Allow the second side of the pancake to cook for a minute before flipping onto a plate. Continue making pancakes until the mixture is gone. Serve with the toppings of your choice – rashers, maple syrup, sugar, fruit, jam, chocolate spread…you decide!
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