Going out for brunch is one of my favourite things to do of a weekend, but sometimes making it at home can be pretty great too! American pancakes have been a bit of a specialty in our household for years, and this Saturday was the perfect sunny morning to whip some up and eat them alfresco. I have always used Jamie Oliver’s recipe for these pancakes because they come out lovely and fluffy, without fail, every single time.
To make enough for 4 people, you will need:
– 3 eggs
– 115g plain flour
– 1 heaped tsp baking powder
– 140 ml milk
– A small punnet of blueberries
Start by seperating the eggs. Whisk the egg whites in a bowl with the salt until they form stiff peaks. In another bowl, combine the yolks, flour, milk and baking powder until it forms a thick batter and there are no lumps. Lightly fold in the whites with a metal spoon, being careful not to knock the air out.
Heat a greaseproof pan with a thin layer of oil, and put a ladleful of the mixture at a time into a hot pan. Whilst one side is cooking, scatter over a few blueberries onto the pancake before flipping them over and cooking the other side.
They should only take a minute or so each side and are done when they turn a lovely golden brown colour. Keep your oven on low and when each one is done pop it on a tray in the oven just to keep warm whilst you finish the rest.
They will make roughly about 8 pancakes. Once they’re all done, layer up on a plate and serve!
I always serve them with Greek yoghurt, a load of fresh fruit and maple syrup.
Pile a load on your plate, top with fruit and yoghurt and then smother in maple syrup…
I tend to really go for it with the syrup….