American Pancakes

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

15g Unsalted Butter

150ml Whole Milk

½ Lemon

120g Self Raising Flour

1tsp Baking Powder

1tbsp Caster Sugar

1 Egg

1Knob Unsalted Butter

Fresh Berries (to serve)

Maple Syrup (to serve)

Nutella (to serve)

Peanut Butter (to serve)

Bacon (to serve)

Directions

Melt the butter in a small pot over a low heat and leave to cool slightly.

Measure the milk into a jug, squeeze in the lemon juice and whisk with a fork. Set aside for 5 mins to curdle (boom, you’ve made buttermilk).

Measure the flour, baking powder, caster sugar and a pinch of salt into a bowl. Whisk together then make a well in the centre. Crack in the egg, pour in the melted butter and buttermilk then whisk everything together until a smooth pancake batter.

Melt a smidge of butter in a non-stick frying pan over a medium heat, swirling the pan so that it coats the base. Spoon in some of the batter to make 3 pancakes, around 6cm in diameter each.

Cook for 2-3 mins on this first side until bubbles appear on the top of each pancake and the underside is deeply golden and releases from the pan easily. Flip and cook for a further 1-2 mins on the second side.

Repeat with the remaining batter. Serve the pancakes with whatever toppings you like (I love berries and maple syrup with some more butter but you do you).

Nutrition

• Serving Size: 2