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Title: Fluffy American Pancakles
Categories: Pancakes
Yield: 4 Servings

135 g Plain flour; (4 3/4 oz)
1 ts Baking powder
1/2 ts Salt
2 tb Caster sugar
130 ml Milk; (1/2 c)
1 lg Egg; lightly beaten
2 tb Butter; melted; (allowed to
-cool slightly), plus extra
-for cooking

Sift the flour, baking powder, salt and caster sugar into a large
bowl. In a separate bowl or jug, lightly whisk together the milk and
egg, then whisk in the melted butter.

Pour the milk mixture into the flour mixture and, using a fork, beat
until you have a smooth batter. Any lumps will soon disappear with a
little mixing. Let the batter stand for a few minutes.

Heat a non-stick frying pan over a medium heat and add a knob of
butter. When it's melted, add a ladle of batter (or two if your
frying pan is big enough to cook two pancakes at the same time). It
will seem very thick but this is how it should be. Wait until the top
of the pancake begins to bubble, then turn it over and cook until
both sides are golden brown and the pancake has risen to about 1 cm
(1/2") thick.

Repeat until all the batter is used up. You can keep the pancakes
warm in a low oven, but they taste best fresh out the pan.

Serve with lashings of real maple syrup and extra butter if you like.

Tips:

For extra-fluffy pancakes substitute self-raising flour for plain
flour and still use the baking powder. Serve the pancakes with fresh
strawberries and good vanilla ice cream.

Use half buckwheat flour and half plain flour and serve with maple
syrup and bacon. You can also add one teaspoon of ground cinnamon to
the buckwheat batter and serve with caramelized apple slices and
thick double cream.

Recipe by Louisa Carter

Recipe FROM:
<https://www.bbc.co.uk/food/recipes/fluffyamericanpancak_74828>

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