HAPPY Pancakes Day! My kids have so much fun making them and trying out so many different toppings.
Pancakes freeze very well, so if you have leftovers (we never do!), you can keep them for another day.
This week, I have an American pancake recipe that’s great for breakfast. Choose whatever you like.
Fluffy American Pancakes (serves four people)
Preparation time: 5 minutes
Cooking time: 5 minutes
- 115g self-raising flour
- 1 teaspoon baking powder
- 2 eggs
- 1 tablespoon bread sugar
- 240ml milk
- Butter knob
- 400g black beans, drained
- Corn cake
- Fresh coriander, chopped
- Sour cream
METHOD: In a mixing bowl, whisk together flour, baking powder, eggs, and sugar. Start whipping while adding milk. Make sure there are no lumps in the dough.
Place large skillet over medium heat. Add butter. Once the dough has melted, use a ladle to add the batter to the pan.
The size of your pancakes is up to you but don’t let the pan get too tight.
When golden on one side, flip and bake until golden on the other side. Repeat until you have used up all the mixture.
Ready to freeze: Let cool completely before placing in freezer bags, separate with parchment paper.
Ready to cook: Thaw and reheat in the microwave or defrost directly in the toaster. Serve with fresh fruit and maple syrup for a great breakfast.
https://www.thesun.co.uk/fabulous/food/17790337/american-fulffy-pancake-recipe-batch-lady/ Celebrate Pancake Day with Batch Lady’s Fluffy American Pancake Recipe