American Pancakes

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.

American Pancakes

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    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)


    Prep: 5 min Total: 30 min (Quick)
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    • 1

      Sift the flour with the salt, baking powder, and sugar.

    • 2

      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.

    • 3

      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.

    • 4

      Serve the pancakes hot with maple or golden syrup, raspberries, or lemon wedges to squeeze over.

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