American Pancakes {Easy & Fluffy}

12 standard portions

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Ingredients

• 300 g Self-raising flour
• 50 g Caster sugar
• 4 tsp Baking powder
• 1/2 tsp Salt
• 400 ml Milk (Your choice)
• 1 Egg (Medium, free range)
• 6 tsp Sunflower oil (Approx. x1 tsp per 2 pancakes)

Method

1. Make your batter first: Put the flour, sugar, baking powder and salt in a mixing bowl and stir until combined.
2. In a jug, measure the milk and whisk in the egg.
3. Add about two-thirds of the milk mixture to the dry ingredients and whisk until smooth. Add the rest of the milk mixture. Leave to sit, covered, for 10 minutes.
4. To serve warm in a batch: Preheat the oven to the lowest setting to keep the pancakes warm when cooked.
5. Start to cook your pancakes: In the meantime, heat 1 tsp of oil in a non-stick frying pan over a medium heat. Alternatively, use 2 frying pans to speed up cooking time.
6. Dollop a serving spoon full of batter into the pan to make a pancake. (I try to fit 2 pancakes in each pan at a time, depending on the size of the frying pan).
7. When to flip: When bubbles form all over the surface of the pancake, flip to cook the other side until set and lightly golden.
8. When cooked: Transfer the pancakes to a serving dish in the oven to keep warm while you make the remaining pancakes - the batter makes about 12 in total, adding more oil when needed.