Puffy American Pancakes with Strawberries and Maple Syrup

One of my favourite weekend breakfasts is pancakes. I prefer these small, thick ones to traditional thin crepe-type pancakes. These are traditional to serve in a stack with maple syrup and some butter, and the addition of strawberries adds another flavour and texture dimension. 

I made these one at a time in a small pan but my mum was able to do several at a time in a large one. Another favourite topping was chocolate spread and strawberries! Apologies for the lack of photos, I did take some more but they were mysteriously deleted! 

Puffy American Pancakes

You will need:

225g plain flour

1 tablespoon baking powder

pinch of salt

1 teaspoon sugar

2 large eggs, beaten

30g butter, melted
300ml milk

butter for frying (note: unless you like the salty/sweet combination, use unsalted butter for frying)

• Blend all the ingredients in a blender or in a bowl.

• You can leave the mix
(covered) for a around 20 minutes if you have the time. 

• Melt a small piece of butter in your pan, and pour or ladle some of the mix into it. Make these  smaller than normal pancakes because they are thicker.

• When the underside is cooked (you can check by lifting with a spatula) flip the pancake over and cook the other side. 

• Stack the cooked pancakes on each plate and pour over maple syrup and sprinkle on strawberries. This recipe makes about 11 pancakes.