BEST BREAKFAST PANCAKES

Sometimes, you wake up in the morning and all you want is pancakes. Thin crepe-like pancakes hot off the griddle, crispy at the edges, and then dabbed with salty butter, drizzled with maple syrup with some fresh fruit on the side. No? You never do? These might make you change your mind.

2 - 3 SERVINGS

INGREDIENTS

1 cup plain (all purpose) flour

1 tsp baking powder

small pinch salt

1 egg

3/4 - 1 cup milk

1 tbsp melted butter, cooled

METHOD

In a medium-sized bowl, mix the dry ingredients.

In another bowl, beat the egg together with the milk and stir in the cooled melted butter.

Make a hole in the centre of the dry ingredients and pour in the egg mixture. Using a metal spoon or a whisk, blend the wet and dry ingredients together but not too thoroughly. A few lumps are fine. If batter seems thick, add a little more milk.

Heat a heavy griddle pan (frypan) and add 1 tbsp rice bran or corn oil and a little butter. When it's really hot, remove excess oil so the pan is slick and use a ladle to scoop up some batter and drop into the centre of the pan. Quickly pick up the pan and tip a little so the batter spreads and thins out.

When the top of the pancake starts to bubble, flip using a flat spatula (2- 4 minutes).

The underside should be brown and lacy like the photo. The other side cooks more quickly so watch it carefully. Repeat adding a little more butter or oil to the pan if necessary. There should only be a thin coating.

Serve, or place on an ovenproof plate in a warm oven

Using this method you should get about 6 or 7 medium-size pancakes.

Having been raised in Canada, I personally have a weakness for maple syrup, but you can use lemon, sugar, honey, golden syrup or anything else that satisfies that craving.