#cookit: Pancakes (American “Fluffy” Style)
Although not as good as the crepe style pancakes we have in the UK, ‘American Style’ fluffy pancakes are delicious when done right.
I got this recipe from a line cook in my favorite Diner in New York where they actually make their own batter (as opposed to buying in 25 kilo bags of Crocker mix as most places do these days…) and scaled it down for home use.
The thing I find the most strange about Griddle cakes is how the slight alteration of a recipe (compare to regular pancakes here) makes something so different.
Dieting? Don’t eat this!
American Pancakes (‘Griddle Cakes’) (makes 6-8 pancakes)
Ingredients You Need:
- 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
- Maple syrup
Gear You’ll Need:
- Large mixing bowl
- Slotted slice
- Fine sieve
- Large, flat-bottomed skillet or crepe pan at least 12″ in diameter
- Whisk or Electric hand or stand mixer
How To Make It:
- 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
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
- 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 (be patient), then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick
- 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
- Serve with lashings of real maple syrup and extra butter if you like
- You want the skillet heated evenly and to a medium heat – too hot and you will burn the underside before the flip
- I’d practice if I were you
- When you think you have poured enough syrup – pour more
- These fluffy bastards absorb syrup like you won’t believe!
- If you’re a meat eater, pancakes go well with bacon (…and sausage)
- Try scrambled eggs with the syrup (trust me…)
Are you kidding me? If you’re looking for alcohol to go with breakfast, I hope you’re in Vegas, baby! Probably the only acceptable paring here would be a good Bloody Mary – check out my Sneaky Cheeky Bloody (Hell) Mary here.