Saturday, February 7, 2009

American Breakfast Pancakes

Photograph by Petrina Tinslay
Serving Size : 11 blini-pan-sized pancakes


225g plain flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30g butter, melted and cooled
300ml milk
butter for frying


1. The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it's much easier to pour the batter into the pan than to spoon it. I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you're frying in the blini pan, so that it runs right to the edges.

2. When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute.

3. I get 11 blini-pan-sized pancakes out of this, maybe 16 silver-dollar-sized ones on the griddle.

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