These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, you want a crisp salty ribbon of it here. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, not ridged, side) or cast-iron pan, but I use a blini pan, one of my pet implements.
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 teaspoon sugar
- 2 large eggs, beaten
- 2 tablespoons butter, melted and cooled
- 1 1/3 cups milk
- Butter for frying
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 pitcher: 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.
Sprinkle blueberries onto the uncooked side of the pancake just after you’ve poured the batter into the pan.
Serving size is 1 silver-dollar-sized pancake and uses 2 tablespoons of butter for frying.