Fluffy Pancakes

Pancakes! best thing ever! I love American fluffy pancakes, they are the bestest. When I was in New York in 2010 my friend MissO and I went looking all over New York for an International House of Pancakes (IHOP) because I had to have some before I left. And the only place they had an ihop was in HARLEM! So Harlem is this scary area that you don't go to because you will get mugged, raped and murdered. The two of us were so determined to have pancakes that we put on our bravest faces and ventured out into the darkside, the kinda side that Mufasa warned Simba about. The dark shadowy place. You have no idea how scared we were. We had to get there before the sun went down, so we got on a bus, got there, eventually found the place, ate and ran back like scaredy cats. All that horror was well worth our while. The pancakes were amazing and it also proves why American's are obese. I mean, who wouldn't be when food is that amazing. So one day I decided to make pancakes at home instead of buying pre-made mix at the supermarket or even going to Pancakes On The Rocks. I must say, they did come out rather fluffy. Good effort.

Your Challenge: Pancakes for those with a brave face.

 

Ready --- Steady --- Cook!

Fluffy Pancakes

(makes 8 pancakes)

INGREDIENTS  

135g Self Raising flour
½ teaspoon Salt
5 Tablespoons Sugar
130ml Milk
1 large egg, lightly beaten
3 Tablespoons melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

If using plain flour
1 teaspoon baking powder

Method
1. Sift the flour, (baking powder), salt and sugar into a large bowl. 

2. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.

3. 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.

4. 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.

5. 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.


To serve maple syrup, butter, bacon, eggs, sausages Variations

Challenge Accepted ???

Enjoy!

Tosakanth