20 minutes · 10 pancakes
Fluffy Breakfast Pancakes
Thick, American-style pancakes with a British pedigree — it's the baking powder that turns batter into cloud.
Ingredients
- 200g plain flour
- 1 tbsp Borwick's Baking Powder
- 2 tbsp caster sugar
- Pinch of salt
- 2 medium eggs
- 250ml milk
- 25g melted butter, plus extra for the pan
Method
- 1
Whisk the flour, Borwick's, sugar and salt in a bowl.
- 2
Whisk the eggs, milk and melted butter together, then pour into the dry mix and whisk to a thick batter. Rest 5 minutes.
- 3
Heat a knob of butter in a frying pan over medium heat.
- 4
Drop in ladlefuls of batter. When bubbles burst on the surface, flip and cook one minute more.
- 5
Stack high and serve with butter and golden syrup.
A tip from Borwick's
Don't overmix — a few lumps in the batter mean lighter pancakes.