Fluffy American pancakes

⏱ 25 min · Serves 4

Thick, cloud-like breakfast pancakes from pure storecupboard basics. Don't overmix — a lumpy batter makes light pancakes.

Per serving: 330 kcal · 11.0g protein · 45.0g carbs · 11.0g fat

Ingredients

• 200g plain flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• Pinch of salt
• 2 eggs
• 250ml milk
• 25g butter, melted, plus extra for the pan
• Maple syrup or honey, to serve

Method

1. Whisk the flour, baking powder, sugar and salt together in a bowl.
2. In a jug, beat the eggs with the milk and melted butter.
3. Pour the wet mix into the dry and stir just until combined — a few lumps are fine.
4. Heat a knob of butter in a non-stick pan over a medium heat. Spoon in rounds of batter.
5. Cook until bubbles appear on the surface and the edges look set, about 2 minutes, then flip and cook for another minute until golden.
6. Keep warm while you cook the rest. Stack up and serve with syrup.