Small English-sized pancakes that are made with a thicker North American-style batter. These are served one on top the other with sweetened butter and maple syrup poured generously over the top.
Prepares: 12 pancakes
- Preparation time: about 10 minutes
- Standing time: 20 minutes
- Cooking time: about 45 minutes
- 250g (9 oz) plain/cake and pastry flour (2 cups)
- 1 tbsp baking powder
- 2½ tbsp caster/superfine sugar
- 2 eggs, large (U.K.)/extra large (N.A.), lightly beaten
- 475ml (16 fl oz) milk (2 cups)
- 115g (4 oz) butter (½ cup, or 1 stick)
- pinch of salt
- To serve
- 85g (3 oz) butter, softened (³⁄₈ cup)
- 1 tsp icing/powdered sugar, sifted
- maple syrup to pour
- You will also need a 20cm (8 inch) nonstick frying pan/skillet.
- Melt 85g (3 oz) of the butter and set aside to cool.
- Sift the flour, baking powder, and a pinch of salt into a large bowl. Then mix in the sugar.
- Next make a well in the centre and gradually whisk in the eggs, milk, and melted butter, incorporating flour from around the edges. Using a rubber spatula, push down any remaining flour from the sides of the bowl and whisk again until there is a smooth, thick batter.
- Leave to rest for 20 minutes.
- Preheat oven to 140°C (275°F) (gas 1) and place five plates in the oven to warm.
- Meanwhile prepare the sweetened butter In a small bowl beat the softened butter together with the icing/powdered sugar and set aside.
- Now to cook the pancakes. Get the frying pan/skillet really hot. Remove from heat and melt the remaining 28g (1 oz) (2 tbsp) butter. Pour the butter into a small bowl which should leave the pan with a lightly greased surface. After cooking each pancake, smear the pan with a little melted butter, using a wodge of kitchen paper, to keep it lightly greased.
- For each pancake you will need about ⅓ cup of batter. A ladle makes it easy to scoop out the batter and pour into the pan. So for the first pancake, scoop ⅓ cup of batter into the ladle and this will be a guide for the rest.
- Now return the pan/skillet to a fairly hot heat. Quickly ladle the batter into the centre of the pan, lift the pan from the heat, and tip it from side to side to even out the batter. The batter won’t cover the surface of the pan but should make an even round pancake. Then return to the heat and cook the pancake for 1–2 minutes until bubbles appear on the surface and the underside is starting to turn golden in colour. Flip it over using a palette knife and cook the underside for another 1–2 minutes. Now slide onto one of the warmed plates and cover loosely with foil. Return to the oven to keep warm. Repeat using the rest of the batter, overlapping the pancakes on the warmed plate.
- To serve, stack three pancakes on each of the other warmed plates and top each stack with a spoonful of the reserved sweetened butter.
- Serve with maple syrup.
Updated: January 23, 2019