American Pancakes with Maple Syrup

This is the first weekend in aaaaages that both myself and The Hubs have been at home with no plans & nowhere to go.  This of course mans that he has to cut the 3 foot high jungle of grass that is our back garden (he uses any excuse to get out of it). This time I had a plan... bribe him with a special treat breakfast.  Of course it worked - the grass was cut in double quick time and he even hoovered the millions of cobwebs in the SuperShed while he was out there.

One good deed deserves another, so I made a batch of American Pancakes with Maple Syrup - I had planned to top it with Pancetta but couldn't find it in the fridge, so made an emergency rasher substitution.

This recipe looks complicated but it's actually rather easy - it reminded me a bit of the souffle omelette we were taught how to make in Home Economics class in school.  You need a bowl & a measuring jug, an electric whisk (saves on elbow grease) and a frying pan.  Simples.

American Pancakes with Maple Syrup

175g Plain Flour
1 tsp Baking Powder
25g Caster Sugar
1/2 tsp Salt
2 Eggs, separated
250ml Milk
25g Butter

In a large bowl, mix the flour, baking powder, sugar & salt.

That's OPI My Private Jet on the nails

Add the egg yolks & milk and whisk until well combined & all lumps have vanished.

Now whisk the egg whites until they reach the soft peak stage & fold into the batter.

Heat the pan, add the butter & drop ladlefuls of the batter into the pan, flattening out slightly (they cook better this way)

Once you see bubbles appear on the top, flip the pancake & cook for a further 2-3 minutes.

Repeat until you've used all of the batter.  Keep the cooked pancakes in a warm oven until needed.

Serve with lots of maple syrup & some pancetta, or bacon...