American pancakes

American pancakes

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Also known as drop scones, these pancakes are often served with butter at teatime.

Ingredients

Quantity Ingredient
100g plain flour
1 1/2 teaspoons baking powder
pinch salt
generous pinch caster sugar
15g butter
1 egg
150ml milk
butter or oil, for frying

To serve

Quantity Ingredient
1 quantity Earl Grey infused dried fruit compote
creme fraiche

Method

  1. Sift the flour and baking powder into a large bowl and add the salt and sugar. Make a well in the centre.
  2. Melt the butter and leave to cool a little. Beat the egg and add to the well with the milk and the cooled melted butter. Beat into the flour using the batter method. Leave to stand in the fridge for 20 minutes before using. Heat the oven to its lowest setting.
  3. Heat a knob of butter or 1 tablespoon oil in a frying pan until hot, then add small ladlefuls of the mixture. Cook over a medium high heat for 30–45 seconds, or until the pancakes puff up and brown, then turn and cook the second side. Keep warm in the low oven or wrapped in a tea towel while you cook the rest of the pancakes. You will need to cook 1 large or 2 smaller pancakes per person.
  4. Serve the pancakes with a spoonful each of compote and crème fraîche.

Note

  • These pancakes are also ideal to serve for breakfast or brunch, as above or with fresh berries and a sifting of icing sugar, or maple syrup and crispy bacon.
Tags:
Leiths School of food and wine
cookery course
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