Forget pricey boxes of batter mix, making your own fluffy stack of mini American pancakes is easier than you think writes Adele Trathan. Top them with one of our top tips and you’ll be the perfect party pancake provider
Makes Approximately: 12
- 135g (4¾ oz) plain flour 1 tsp baking powder
- 1 tbsp sugar
- 1 large egg
- ½ tsp salt
- 130ml (4½fl oz) milk
- 2 tbsp melted, cooled unsalted butter (plus more for cooking)
- Sieve all the dry ingredients into a large bowl. In a separate jug gently whisk the egg with the milk and cooled butter. Gradually add the wet mixture to the dry until a thick batter emerges. If it seems a little dry, add more milk, but remember it needs to be thick enough to hold its shape in the pan.
- Heat a large non-stick pan over a medium heat. Add a knob of butter and once the butter stops foaming pour in a ladleful of batter – this is the ideal amount for small pancakes. Don’t crowd the pan but try to fry two or three at a time. After two minutes, or when bubbles have risen to the surface, flip and cook for a further two minutes. Repeat with the remaining batter until it’s all gone.
- Serves the pancakes in stacks of two or three with toppings of your choice and accept the compliments as they start to stream in.