Fluffy, light american pancakes. Quick and easy to make and they taste delicious.
The advantage of the pancakes is that they are much lighter than a cooked breakfast (which serves more as brunch than breakfast) and they’re really quick to make, ready in just 10 minutes. They’re also made with ingredients I usually have in the house so I can decide to make them on a whim. I love them served with fresh fruit and drizzled with maple syrup. I like to make my pancakes quite small and dainty, but you can make them bigger if that’s your preference.
- 200g Self Raising Flour
- 50g Caster Sugar
- 250ml Milk (I use skimmed but any is fine)
- 2 Eggs
- Sift the self raising flour (200g) into a large bowl
- Add the caster sugar (50g)
- In a separate bowl, beat the eggs (2 eggs)
- Add the eggs and milk (250ml) into the flour and sugar and whisk until you have a smooth batter.
- Heat a large frying pan to a medium heat and add the pancake mix.
- Cook until bubbles are starting to form on the top and then flip and cook for another minute until the pancakes are golden brown.
Tips: I don’t grease the pan as I use a non-stick pan and so it isn’t necessary. However you may wish to use a little butter or vegetable oil to stop the pancake sticking.