Woodfired American Pancakes
Woodfired American Pancakes is this week’s woodfired weekly – a really easy recipe for you to try on Pancake Day. These make a great breakfast or brunch and are a sure fire winner when you’ve got children – they particularly love them with crispy bacon, banana slices and maple syrup drizzled over the top – or is that just us?
Woodfired American Pancakes – Ingredients
150g plain flour
1 level tsp baking powder
½ tsp fine seasalt
30g caster sugar
220ml milk
2 eggs, separated
30g melted butter
Woodfired American Pancakes – Oven Set-up
Heating up your oven – you want around a 3 Mississippi Oven
Woodfired American Pancakes – Method
- Mix the flour, baking powder, salt and sugar in a large bowl and whisk in the milk, egg yolks and melted butter to get a smooth thick batter.
- Whisk the egg whites until they are at the soft peak stage and fold them into the batter.
- Put a large frying pan or a smooth griddle in the oven and let it heat up.
- Pop in a small piece of butter and wipe it around the surface of the pan. Add a large spoonful of the batter to form a pancake about 10cm wide to one side of the pan. Put in another spoonful of batter so you’re cooking 2 pancakes at once.
- Once little bubbles start forming on the top of the pancakes, flip them over and cook until the other side are golden brown and the pancakes have puffed up.
- Take them out of the pan and keep them warm while you cook the rest of the batter. Wipe the pan out with a little extra melted butter on some kitchen paper before every batch of pancakes.
Woodfired American Pancakes – Alternatives
- Serve with berries, yoghurt and honey or with thin, crispy bacon and maple syrup for a fab breakfast or brunch.
- Try adding a large handful of fresh blueberries to the batter before cooking.
- Add a teaspoon of ground cinnamon to the batter and serve with caramelised apples and a dollop of Devonshire clotted cream.
