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American pancakes recipe

American pancakes

PT35M

1
Whisk the eggs and sugar together in a large mixing bowl
  • 2 eggs
  • 170g of caster sugar
2
Add the butter, flour, baking powder, milk and vanilla essence. Mix well, making sure there are no lumps
  • 140g of unsalted butter, melted
  • 340g of plain flour, sifted
  • 1/2 tsp baking powder
  • 450ml of skimmed milk
  • 1 tsp vanilla essence
3
Place a dry crêpe pan over a medium heat. Once hot, pour in half a ladle of batter, immediately tilting the pan with your other hand to spread the batter evenly
4
Cook until the edges begin to colour and you see small bubbles appearing all over the surface, and then flip the pancake
5
Cook for a few moments on the other side and then slide onto a plate. If you want to serve straight away, keep warm until all the pancakes are cooked
6
To serve the pancakes, top with pecan nuts and drizzle with maple syrup
  • 150g of pecan nuts, chopped
  • 120ml of maple syrup

Ingredients

Metric

Imperial

  • Pancakes

    • 2 eggs
    • 170g of caster sugar
    • 140g of unsalted butter, melted
    • 340g of plain flour, sifted
    • 1/2 tsp baking powder
    • 450ml of skimmed milk
    • 1 tsp vanilla essence
  • To serve

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