Nigella Lawson’s Recipe for American Breakfast Pancakes | American food and drink

TThese are those thick, spongy American pancakes that are often eaten with hot maple syrup and crispy fried bacon. I like them with the syrup alone, but if you want bacon, I think the best is the best: you want a crispy salty ribbon of it here. You can easily cook these pancakes by pouring the batter onto a hot griddle or heavy-bottomed skillet.

For 4 to 6 people
plain flour 225g
baking powder 2½ teaspoons
salt a pinch
sugar 1 teaspoon
eggs 2 large, beaten
Butter 30g, melted and cooled
Milk 300ml
Butter for frying

The easiest way to make them is to put all the ingredients in a blender and blitz. But if you mix the dough by hand in a bowl, make a well in the flour, yeast, salt and sugar, beat the eggs, melted butter and milk, and transfer to a pitcher: that’s a lot easier to pour the batter into the pan than from the spoon. Heat a griddle or smooth skillet on the stove.

When cooking the pancakes, all you need to remember is that when the top side of the pancake is blistering and bubbly, it’s time to cook the second side, and it only takes about 1 minute, if so.

I get about 16 silver dollar sized pancakes.

Vvariation: Sprinkle blueberries over the uncooked side of the pancake just after pouring the batter into the pan.

Of How to be a domestic goddess by Nigella Lawson (Chatto & Windus, £27.50)

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