These pancakes are light and fluffy, delicious with lashings of maple syrup. The recipe can be doubled or tripled depending on the number of people you are serving.
- 1 1/4 cups plain flour – or substitute with GF flour and 1 tsp guar gum
- ¼ cup sugar
- 2 tsp baking powder
- pinch of salt
- 1 egg
- ¾ cup milk soured with a squeeze of lemon juice
- 30 g butter, melted
- extra butter or cooking spray for cooking
Place the flour, sugar, baking powder and salt in a mixing bowl.
Make a well in the centre and break in the egg. Add ½ the milk and use a whisk to mix, gradually incorporating the flour from around the sides of the bowl and adding the remainder of the milk a bit at a time to form a smooth batter. When all the flour has been incorporated stir in the melted butter.
Heat two frying pans and melt a knob of butter in each or spray with cooking spray. Place generous spoonfuls of the mixture into the pans and cook gently until bubbles form over the surface of the pancakes.
Turn and cook on the other side until springy and golden. Keep warm in the oven until all the mixture has been used. Serve with syrup.
For round pancakes, tip the batter off the end of the spoon rather than the sides.