No food screams the weekend like Pancakes. For me, pancakes are the ideal breakfast of choice to kick off a nice, relaxing weekend. That said I can eat pancakes at any time of the day and I likely have had pancakes for dinner as many times as I have had them at breakfast or brunch.
Pancakes drizzled with Golden Syrup, Sausages, Strawberries, and Eggs
I much prefer thick American style pancakes. Here’s my go-to recipe by Martha Stewart (of course adapted/ slightly revised MyCasita style)
- 2 tablespoons sugar
- 1 3/4 cups All-Purpose Flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 3 tablespoons vegetable oil, plus more for greasing griddle or pan.
- To serve: a handful of Strawberries or 2 bananas
- Golden Syrup or Maple Syrup
Place an oven proof dish into a warm oven (at 50 degrees).
In a large bowl, whisk together the flour, sugar, salt, and baking powder. Make a well in the center of the flour mixture. Add in the egg, milk, and 2 tablespoons of the butter. Whisk from the center, slowly incorporating the flour. Rest the batter for 10 minutes.
Heat a large well-seasoned pan or favorite griddle over medium-high heat. Swirl the remaining tablespoon of butter in the pan (or use oil to coat the griddle) and immediately pour in 1/4 cup or a ladle full of batter for each pancake. When bubbles rise to the surface, flip the pancakes, slightly reduce the heat, and cook until the bottoms are golden and the centers are cooked, about 1 minute. (Rarely does the first pancake work because it takes a bit of time to get in the groove with the heat, fat, and batter.)
As the pancakes come out of the pan or skillet, place them on the warm platter in the oven until ready to serve. Serve a stack of 3 pancakes, topped with more butter, strawberries and the maple or golden syrup.
Pancakes three ways
I hope you are having a lovely August weekend!