A Slow Start · Makes 12 pancakes · 39 min
Canadian Pancakes, Eh?
Fluffy stacks, seasonal fruit and enough maple syrup.
What you need
- 2 large eggs
- 320 g whole milk
- 300 g plain flour
- 62 g sugar
- 4 g fine sea salt
- 12 g baking powder
- 1 g bicarbonate of soda
- 20 g unsalted butter, melted
- Butter or cooking spray, for the pan
- Seasonal fruit of your choice
- Maple syrup, to serve
- Butter, to serve (optional)
How to make it
- Prepare the fruit as needed and set aside until serving.
- Mix the flour, sugar, salt, baking powder and bicarbonate of soda in a large bowl.
- Whisk the eggs and whole milk in a second bowl, then stir in the melted and slightly cooled butter.
- Add the wet ingredients to the dry and mix only until a batter just comes together. A few small lumps should remain.
- Leave the batter to rest for 5–10 minutes.
- Heat a non-stick frying pan over medium heat and lightly grease it with butter or cooking spray.
- Add roughly 55–60 g of batter per pancake. Cook for about 2 minutes, until bubbles appear on the surface and the edge begins to set.
- Turn and cook for another 1–2 minutes, until golden brown.
- Serve with the fruit, maple syrup and, if you like, a little butter.