Pancakes are so smooth; they’re the primary factor many of us learn to prepare dinner. From Indian dosa to Ethiopian injera, Vietnamese bánh xèo to Russian blini, the world loves a pancake, but perhaps nowhere greater than the USA, wherein fluffy stacks sopping wet with maple syrup are the weekend breakfast of desire for thousands and thousands – no longer least because they’re simplicity itself to make.
Prep 5 min
Cook 10 min
Makes About 10
45g butter, plus more for frying
115g plain flour
115g excellent cornmeal/polenta
¼ tsp salt
2 tbsp caster sugar
1 tsp baking powder
½ tsp bicarbonate of soda
100ml complete milk
300ml buttermilk
One egg
1 Organise your toppings
Turn the oven on low and put a cord cooling rack inside to heat up. This is to keep the first pancakes warm while you cook dinner. For the rest, if you plan to serve them immediately from the pan, bypass this step. Prepare your toppings – see steps 7-nine, in case you fancy them. Melt the butter in the microwave or a small pan.
2 Mix the dry elements
Put the flour, cornmeal, salt, sugar, baking powder, and bicarb into a large bowl and whisk to mix. You can use all flour if you don’t have cornmeal, but the corn gives the pancakes a lovable, yellow coloration and a candy flavor, in addition to making them barely crisp. It’s frequently inside the Caribbean section of supermarkets, or look for polenta instead, which is the same element.
Three Add the wet components
Measure the milk and buttermilk into a jug, then crack the egg on the pinnacle. Beat this all together until it’s nicely blended, then stir in tablespoons of the melted butter.
Make a dip within the top of the dry elements (the flour and so on), then pour the milk mix into it. Stir until you see no more dry patches, then prevent; if it is too much, your pancakes will be difficult.4 Prepare the frying pan
Put a large, heavy frying pan on the hob over medium heat, and brush all over with a thin layer of melted butter so it’s completely covered. Once it feels hot when you hold your hand above the pan, you’re geared up to prepare dinner. Put the bowl of pancake batter near the hob.
5 Start cooking
Use a large spoon to dollop circles of batter of any size you’d like (normally approximately five cm in diameter) into the pan, leaving enough room between them so they don’t run into each other – won’t be able to do them abruptly.