H
Harvey N
Guest
I really like pan cakes 
and i need to know how to much it the american way.
and i need to know how to much it the american way.
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X
x..FELICIA..x
Guest
Ingredients
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
To serve
maple syrup
butter
Method
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.
Variations
1. For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder.
2. Add a large handful of fresh blueberries to the batter before cooking.
3. Serve the pancakes with fresh strawberries and good vanilla ice cream.
4. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
To serve
maple syrup
butter
Method
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with lashings of real maple syrup and extra butter if you like.
Variations
1. For extra-fluffy pancakes substitute self-raising flour for plain flour and still use the baking powder.
2. Add a large handful of fresh blueberries to the batter before cooking.
3. Serve the pancakes with fresh strawberries and good vanilla ice cream.
4. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream.
T
tannie
Guest
gp to I HOP
simplest and good is Bisquick/ or other mix! You can add a little more milk if you don't like them quite so fluffy! Just mix up as instructed on the box and get your griddle/skillet nice and hot (but don't burn the oil) ..spoon on about any size you like...the smaller ones are easier to turn. When it starts to get good and bubbly on the top...flip it over until golden on that side too! Then pour on the syrup/jam or sugar/cinnamon and enjoy!