Pancakes! I’m so glad that this year I remembered to make pancakes AFTER pancake day. Most years I forget all about them until that day comes around – and then wonder why I waited so long.
I can never decide whether I like the delicate thin French pancakes with the crispy edges and the lightest of batter-application, or the still-light but more cakey American pancakes, with batter swirled into perfect circles and then piled high on the plate.
So these are a mashup of both kinds. I used a 15cm saucepan to create the perfect size in a perfect circle. By using enough butter, but also enough batter (more on this later) you’ll be able to get a decent fluffy centre with crispy outer edges.
American – French Mashup Pancakes
(makes around 12 pancakes – enough for 4 people)
150g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
a pinch of salt
20g golden caster sugar, plus more for sprinkling
15ml melted butter, plus a generous knob of butter for frying each pancake
- Mix the dry and wet ingredients separately and then whisk together in a measuring jug until there are no lumps.
- Heat the pan until it’s hot, and then add the knob of butter – it should sizzle.
- Carefully pour enough batter to coat the bottom of the pan fairly generously. The pancakes should end up about 1/3 cm thick in the middle, and much thinner around the crispy edges.
- Wait until bubbles form on the top, and then use a spatula to flip the pancake over. They should take around 2 minutes per side.
- Fold in half and serve in threes, copiously sprinkled with more sugar.
I’m linking up with Fiesta Friday (co-hosted this week by Lindy of Love in the Kitchen and Liz of Spades, Spatulas and Spoons. Hop on over for many, many more treats! I’m also linking with the Credit Crunch Munch Challenge from Fab Food For All and Fuss Free Flavours hosted this month by Lovely Appetite as this could be one of the cheapest puds I know!