The Food Gatherer's Note: American pancakes are usually served with maple syrup but gorgeous with honey and a handful of nuts or warmed compote of fruits. The ppancackes should be fluffy in the centre but with the addition of sugar and butter they're denser and sweeter than our European crepes, so they're a bit naughtier, but none the less they're a fantastic brunch treat. I often use spelt flour for these too.
85g of caster sugar
70g of unsalted butter, melted
170g of plain flour, sifted
1/4 tsp baking powder
225ml of skimmed milk
1/2 tsp vanilla essence
Whisk the egg and sugar together in a large mixing bowl
Add the butter, flour, baking powder, milk and vanilla essence. Mix well, making sure there are no lumps.
Place a dry non stick frying pan over a medium heat. Once hot, pour in half a ladle of batter, immediately tilting the pan with your other hand to spread the batter evenly
Cook until the edges begin to colour and you see small bubbles appearing all over the surface, and then flip the pancake
Cook for a few moments on the other side and then slide onto a plate. If you want to serve straight away, keep warm until all the pancakes are cooked.
What a great way to start the day!