North American Pancakes
Photo: Brandon Martin-Anderson, CC BY-SA 2.0
This is a simple batter pancake for three that takes about 15 minutes from bowl to plate. The one technique worth noting is the separated egg: whipping the white and folding it in gives a lighter pancake, while leaving it out gives a denser one. You can swap in buttermilk or whole grain flour to change the texture, so it is easy to adjust until it suits you.
Instructions
Stir the flour, baking powder, salt and sugar together in a large bowl until evenly blended. Leave out the sugar if you prefer, though it is worth including when you will not be adding syrup, sauce or sweet fruit.
Pour in the milk and mix until the batter is smooth.
Separate the egg. Drop the yolk into the batter and put the white in a medium bowl, then mix the batter well.
Whip the egg white until it holds stiff peaks, then fold it into the batter gently so you keep the air in. Skip this step if you want heavier pancakes, or if you used a full cup of buttermilk in place of the milk.
Ladle the batter into a non-stick pan one pancake at a time, leaving room between them.
Cook each pancake until the edges look dry and bubbles appear on the surface. Flip it and cook until the second side is golden.
Serve with butter, maple syrup, fruit, chocolate spread, melted chocolate, jam or cheese.
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