My image of the great American breakfast is hot, fresh coffee plus a stack of pancakes with soft brown crusts and a light inner sponge that soaks up honey, or maple or golden syrup so well. You can add more toppings – fresh fruits or soft dried fruit and a squeeze of lemon to cut through the sweetness – or even cream cheese or crumbled cooked bacon.
Recipe courtesy of "Allergy-Free Cookbook" by Alice Sherwood, copyright 2007. Used by permission of Dorling Kindersley Limited. All rights reserved.
|4 1/2 oz (125 g) plain flour||7 fl oz (200 ml) milk|
|pinch of salt||nut-free vegetable oil for frying|
|2 tsp baking powder||maple or golden syrup|
|2 tbsp caster sugar||handful of raspberries (optional)|
|1 large egg, beaten||lemon wedges (optional)|
Sift the flour with the salt, baking powder, and sugar.
Make a well in the center, add the egg and half the milk and whisk (but do not overmix) to form a smooth, creamy batter. Stir in the remaining milk.
Heat a little oil in a frying pan over a medium heat. Pour off the excess. Add enough batter to the pan to make a pancake about 5 in (12 cm) in diameter, and cook until bubbles appear and pop on the surface and the pancake is almost set and brown underneath, about 1 1/2 minutes. Flip it over with a palette knife and quickly cook the other side. Slide it out onto a plate and keep warm while you cook the remainder. Heat the pan with a little more oil between each pancake. If you have a big pan, you could cook 2–3 pancakes at a time.
Serve the pancakes hot with maple or golden syrup, raspberries, or lemon wedges to squeeze over.
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