American-Style Pancakes

These pancakes are lovely and light in texture and are so delicious when fried in bubbling, brown butter, they only take a few minutes to cook. Simply pour over some maple syrup for a quick breakfast, or if time allows, be a little more indulgent. You could top them with anything from bacon and eggs to thick yoghurt and fruit, honey and candied nuts or even some chocolate sauce. My Mum always said ‘you should breakfast like a king,’ and when time is on my side, it is something I try and adhere to, especially at the weekends. You can prepare this batter the night before as it will keep well in the fridge. Great if you tend to be in a bit of rush in the morning.

📷Lisa Linder

MAKES 8-10 PANCAKES

40g (1½oz/3 tbsp) unsalted butter

200g (7oz/1½cups) plain

(all-purpose) flour

1 tsp baking powder

2 tbsp caster (superfine) sugar

pinch of salt

2 eggs

300ml (10fl oz/1 cups) milk

oil and butter, for frying

to finish

selection of seasonal fruits

maple syrup

Melt the butter in a small pan and set aside. Sieve the flour and baking powder into a large bowl, then repeat – doing so will incorporate the baking powder more evenly throughout the flour. Add the sugar and salt and make a well in the centre. Separate the eggs, adding the yolks to the milk and putting the whites in a separate bowl. Give the milk and yolks a good mix, then gradually pour into the flour bowl, whisking as you do so. Gradually draw in more of the flour until all of the flour has been combined and you have a smooth and lump-free batter. Add the melted butter and combine completely.

Whisk the egg whites until they form soft peaks. Test by tilting the bowl to one side – if the egg whites slide, whisk them some more; if they hold, they’re ready. Gently fold one-third of the whites into the pancake batter, being as light handed as you can, then fold in the rest. You don’t want to lose all of those air bubbles that you have taken time and energy to whisk up.

Heat a non-stick mini frying pan over a medium heat, add a little oil and a knob of butter and leave to melt. When the butter starts to go frothy, spoon in a generous tablespoon of the batter per pancake and even out, swirling the pan until the batter reaches the edges. Cook for about 1 minute, turning when air bubbles appear on the surface of the batter. Gently flip over using a palette knife and cook on the other side for another minute. Rest on kitchen paper and repeat until all of the batter has been used, keeping the already cooked pancakes warm as you do so.

Stack a few pancakes per person on a warmed plate and top with some fresh fruit and finish by drizzling over a generous glug of maple syrup.