American pancakes

Method 1

Ingredients

200g self-raising flour

1 ½ tsp baking powder

1 tbsp golden caster sugar

3 large eggs

25g melted butter, plus extra for cooking

200ml milk

vegetable oil, for cooking

To serve

maple syrup

toppings of your choice, such as cooked bacon, chocolate chips, blueberries or peanut butter and jam

STEP 1

Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.

STEP 2

Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.

STEP 3

Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.

STEP 4

Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.

STEP 5

Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

Method 2

Ingredients:

- 1 cup all-purpose flour

- 2 tablespoons sugar

- 1 tablespoon baking powder

- 1/2 teaspoon salt

- 1 cup milk

- 2 tablespoons melted butter

- 1 large egg

- Butter or oil for cooking

Instructions:

1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.

2. In a separate bowl, whisk together the milk, melted butter, and egg.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. It's okay if there are a few lumps.

4. Heat a non-stick skillet or griddle over medium heat and add a bit of butter or oil.

5. Pour 1/4 cup of batter onto the skillet for each pancake.

6. Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes until golden brown.

7. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.

Comments

Dumplings

Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Crumpet pizzas

Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...

Chef Savvy

Search This Blog