There?s room in our lives for both the classic British flattie and the airier stackables that come from over the pond.
Makes eight decent-sized pancakes
plain flour 150g
caster sugar 3 tbsp
salt a pinch
baking powder 1 tsp
bicarbonate of soda ¼ tsp
butter a knob
In a big bowl, mix together all of the dry ingredients. In a smaller bowl, whisk together the wet stuff except the butter. Make a well in the centre of the dry, then pour in the wet and mix very briefly with a fork ? you are just barely combining the two, so the mix should still be a bit lumpy.
Heat a heavy-based frying pan or skillet, then turn down the flame to its lowest setting and melt the butter. Add blobs of the pancake mix, keeping them well apart (you?ll have to cook these in batches), and when bubbles appear on the surface after two or three minutes, flip and cook for the same length of time on the other side.
Eat straightaway with whatever toppings you fancy: maple syrup, crisp bacon, berries, bananas, chocolate chips, whipped cream.
From Big Table, Busy Kitchen by Allegra McEvedy.
This recipe appeared as part of a set of four pancake recipes in the Observer Food Monthly, original article here: http://www.theguardian.com/lifeandstyle/2015/feb/15/jack-monroe-allegra-mcevedy-teaching-kids-food-is-more-than-fuel-pancake-recipes