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


TIt’s those thick, spongy American pancakes that are often eaten with hot maple syrup and crispy fried bacon. I love them with the syrup alone, but if you want bacon I think the streaks are best: you want a crisp, salty ribbon here. You can easily cook these pancakes by pouring the batter onto a hot griddle or heavy-bottomed pan.

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

The easiest way to prepare 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, baking powder, 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 with a spoon. Heat a smooth plate or pan on the stove.

When you bake the pancakes, all you need to remember is that when the top side of the pancake puffs up and bubbles, it is time to bake the second side, and it only takes about 1 minute, if that is the case.

I make about 16 pancakes the size of a silver dollar out of it.

Variation: Sprinkle the blueberries on the uncooked side of the pancake just after pouring the batter into the pan.

From How To Be A Domestic Goddess by Nigella Lawson (Chatto & Windus, £ 27.50)

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