Americans like their pancakes more... cakey... than we do traditionally, but to be fair they taste pretty awesome when covered in syrup or honey. Although traditionally served at breakfast, they make a good dessert too.
They're quick and easy to make, although if your pans are small, you may want a couple of pans on the go at once so that you can make several pancakes at a time
The measurements here will make around 10 pancakes
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 5 mins | 20 mins | 25 mins |
Ingredients
- 250g self raising flour
- 1 Tbsp caster sugar
- 1 tsp Salt
- 1/2 tsp baking soda
- 1 egg
- 300ml Milk
- Vegetable Oil
Method
- Mix the flour, sugar and salt together well in a mixing bowl
- Add the egg and milk
- Use a spoon to mix it together until you get a thick gloop with no lumps (you may get air pockets though)
- Heat 1 Tbsp of cooking oil in a pan (medium heat)
- Add 2 Tbsp of the mix into the pan and let it run
- Cook for 2 minutes, then flip with a spatula
- Cook the other side for 2 mins
- Scoop out with spatula
- Add some more oil, and repeat to make another pancake until the mixture's gone
- If the pancakes start to burn, reduce the heat a little
- Serve in stacks decorated with berries and honey