Today I was shown up by a four year old.
It all started when I received the cutest picture of my god son Tommy stood on a chair baking pancakes. It was at that moment that I knew he was more on his food game than I was and a harsh reminder that tomorrow is Pancake Day.
If the date also slipped your mind (with a little less ego crushing I hope), I’ve got a faultless recipe for fluffy American pancakes that will save you rummaging the depths of the internet.
American pancakes are always my go and after much trial and error, I have a recipe that never fails me. And the secret, no pre-oiling or buttering your pan. Trust me, it’s a gamechanger.
*Update* I’ve now also been sent a picture of my niece Lucy snazzy in rainbow stripes, apron and also stood on a chair beating me to the hob to make pancakes. This must be the rise of Generation Alpha – run people.
What you need:
- 200g self-raising flour
- 25g melted butter
- 200ml milk
- 3 eggs
- 2 tbsp caster sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
How to make:
- Sift the flour into a large bowl and add the baking powder, sugar and salt then mix together.
- Create a well in the centre and the eggs, melted butter and milk then whisk to a smooth and thick batter.
- Heat a frying pan on high heat with no oil or butter, then add a small bit of batter for a tester pancake. Once golden on both sides, reduce the pan heat down to low.
- Take a ladle of batter for your first pancake and add to the pan. After a minute, many bubbles should appear on the surface of the batter and that’s your signal to flip the pancake to cook the top side. Again, wait a minute to flip and if both sides are golden, you’re good to move to a wire rack, cover with a tea towel and move onto making the next pancake.
See it in action:
I took to the old socials to share these beauties and you can see just how these fluffy numbers turn out.
The Food Hoover 