This delicious, spongey, warm stack of beautiful pancakes anointed with amber, sweet, sticky maple syrup! What can beat this as a lovely Sunday morning breakfast? I love these! I love making them for when people stay over at the weekend! I serve them with butter, maple syrup and lots of fresh berries like raspberries and blueberries! Recipes is straight from Nigella! Never fails and always impresses! Make, eat, share and enjoy!
Ingredients
225 gram(s) plain flour
1 tablespoon(s) baking powder
1 pinch of salt
1 teaspoon(s) white sugar
2 large egg(s) (beaten)
30 gram(s) butter (melted and cooled)
300 ml milk
I'm lazy so I chuck everything into my blender and whizz for a few seconds until smooth but you can easily put all the ingredients in a bowl and give it a good whisk by hand. It's really not difficult.
I always use a large 2pt measure jug for the mixture making it easier to handle. I also have two squares of kitchen paper. One for under the jug to catch any drips of batter and the second dipped in a little oil to degrease the pan in between batches of the pancakes.
Get a nice large frying pan hot and oiled. Then dollop tablespoons of mixture about three or four depending on size of pan and wait for little air bubbles to appear on the surface of the pancakes. They are ready to turn when they are drier around the edges and have a nice even coverage of air holes across the top. Turnover and cook for a few more seconds and then pop on a plate. Swipe the hot pan which your oiled paper towel and repeat until all the mixture is used up.
Utter scrumptious!!!
