American Style Pancakes with Maple Syrup
Pancakes aren't something I get to make very often for breakfast due to rushing out the door at 7am on a weekday. As it is half term though and with both the kids and I at home I thought I would give them a treat.
I seem to forget how quick and easy Pancakes are to actually make and you could probably make up the batter the night before and leave it to sit in the fridge overnight before cooking the pancakes in the morning.
Pancakes also freeze suprisingly well too. Just cook them and leave to cool before placing between pieces of baking paper and freezing. When you fancy some pancakes pull them out and warm up in the microwave. I made a double batch and have frozen some for a wet and wintry weekend breakfast!
I tend not to put fruit in mine and instead serve them with sliced banana's on top but a couple of handfuls of blueberries or raspberries in the batter would work well here. Maple syrup is a must and I always like some crispy bacon rashers on mine...but the kids prefer theirs plain.
American Style Pancakes
A perfect weekend breakfast treat
- 200g Self Raising Flour
- 1 TSP Baking Powder
- 2 TBSP Light Brown Sugar
- 1/2 TSP Cinnamon
- 1 Egg
- 300ml Milk
Step 1: Put the flour, baking poweder, sugar and cinnamon in a bowl and make a well in the middleStep 2: Whisk together the milk and egg then add to the flour and whisk togetherStep 3: Heat a knob of butter in a large frying pan and dollop TBSP of the mixture (you can do 2 at a time) into the pan and cook over a medium heat for 3 minutes until bubbles start appearing on the surfece of the pancakes. Flip the pancakes and cook for a further 2 minutesStep 4: Serve with sliced banana and maple syrup or freeze!
DetailsPrep time: Cook time: Total time: Yield: 10