American pancake stack
- 100g plain flour
- 1 1/2 level tsp baking powder
- 1 tsp sugar
- 1 large egg
- 15g butter, melted
- 150ml semi-skimmed milk
- 2 tsp sunflower oil, for cooking
- Streaky bacon, to serve
- Chosen by you Pure Canadian Maple Syrup, to serve
Sift the flour and baking powder into a large bowl and add a pinch of salt. Stir in the sugar, then make a well in the centre and break in the egg. Add the melted butter and a splash of milk. Whisk the mixture to form a thick batter, then gradually whisk in the rest of the milk. Set the mixture aside for 5 minutes.
Using a piece of kitchen roll soaked in oil, grease a non-stick frying pan. Heat until hot but not smoking. Pour in enough mixture to make a small, thick pancake about 7-8cm across. Cook until bubbles form on the top and the base is golden brown. Flip over and cook the other side until golden.
Slide on a plate and keep warm by covering with a clean tea towel. Repeat with the rest of the batter. Serve with maple syrup and grilled crispy bacon.