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Fluffy American pancakes

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Origin of dish:  North America
Type of cooking:  Hob
 
Preparation time: 10 minutes
Cooking time: 5 minutes
 
Ingredients (serves 4):

    135g plain flour
    1 tsp baking powder
    ½ tsp salt
    2 tbsp caster sugar
    130ml milk
    1 large egg, lightly beaten
    2 tbsp melted butter plus extra for cooking

Method:

1. Sieve the flour, baking powder, salt and sugar into a bowl.
2. In a jug lightly whisk together the egg and milk when that's combined whisk in the melted butter.
3. Use a fork to beat the milk mixture into the flour mixture until it's smooth and the lumps have disappeared.
4. Heat a large non-stick frying pan or griddle pan over a medium heat and add a knob of butter.
5. As soon as the butter is melted and beginning to bubble, add a level ladle of batter - add as many as you can fit.
6. The batter should be thick and should easily settle into a puffy cake on the pan's surface without spreading too much.
7. Wait until the topof the pancake begins to bubble, then flip it. As it cooks it will raise about 1cm or so.
8. When they're golden on both sides serve or pop them in a warm oven while you use up your batter.

Advice: If you want you can add a handful of fresh blueberries to your batter before you cook for blueberry pancakes.

These type of pancakes are also wonderful buttered or stacked with maple syrup drizzled over the top. Add a couple of well-cooked rashers of streaky bacon for the real American taste

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