I’m on my way to find fluffy, thick, tasty pancakes. I do admit I enjoy the macadamia pancakes from Pancakes on the Rocks  (my favourite choice of their sweet pancakes – which I actually haven’t had in a very long while).
So whilst looking through Nigella Lawson’s How to be a Domestic Goddess I found her recipe for American breakfast pancakes, which looked nice and fluffy and so I decided to make them. As I love pancakes so much, I’m going to end up going through so many recipes to find the right one, that it’s likely I’ll forget what half of them tasted like.
These pancakes were quite nice and fluffy, although they seemed to be missing something or a slightly odd flavour. I’m not entirely sure what exactly that is, whether it be not enough sugar or salt or missing vanilla or maybe too much baking powder?… not sure. I guess I’ll have to try them again – I’m not complaining 🙂
225g plain flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30g butter, melted and cooled
butter for frying
Serving Size : 11 blini-pan-sized pancakes
The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan than to spoon it. I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges.
When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.
I get 11 blini-pan-sized pancakes out of this, maybe 16 silver-dollar-sized ones on the griddle.