If my recent trip to New York taught me anything about food, it was how to do breakfast. Proper coffee, eggs any way you like, waffles, bagels and of course, the stack of pancakes.
I fell in love with them instantly. They’re light, airy and delicious with slices of crispy streaky bacons and lashings of maple syrup.
As soon as we got back, I sought out a recipe for proper american pancakes, which I must say, are superior to any english breakfast. Sorry!
Recipe from BBC Good Food.
- 250ml full-fat milk
- 2 eggs
- 4 tbsp sunflower oil, plus extra for frying
- 175g plain flour
- 4 tsp baking powder
- 1 tbsp caster sugar
- Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
- Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
- Serve with bacon and maple syrup. OR as the recipe suggests, with blueberry compote. Yum!