American Breakfast Pancakes
Easy, healthy American breakfast pancakes with added wheat germ or linseed- perfect every time!
Equipment
- 1 Electronic digital scales
- 1 Heavy bottomed fry pan
- Large Mixing bowl
- Whisk
- Pastry Brush optional
- Ladle optional
Ingredients
- 1 Large Egg
- 385 ml Milk [13.5 ounces ]
- 55 gram Butter, melted [ 2 ounces ]
- 225 gram All Purpose Flour [ 8 ounces ]
- 2 Tablespoon Wheat Germ or Milled Linseed
- 1 tsp Baking Powder [note 1]
- 1 pinch Salt
Instructions
- Gather and weigh your ingredients
- Sift the flour with the baking powder add the pinch of salt and the Wheat Germ and set aside
- In a separate bowl, lightly beat the egg, then add the milk and the cooled butter and whisk.
- Add the dry mix to the wet mix and whisk to mix thoroughly. You will not need to over mix this
- Heat a heavy bottom fry pan over medium/medium high heat. Lightly oil the bottom [Note 2 ]
- Using a ladle, pour the mix into the pan when the pan is nice and hot - I tend to cook one pancake per "batch" as they are about 6+ inches in diameter
- Cook on both sides until golden. Keep warm on a plate with a tea towel on top whilst you cook off all the pancakes.
Notes
Note 1. You can use self raising flour, BUT omit the baking powder
Note 2. Literally, pour a bit of rapeseed oil [or vegetable oil] into the cap of the bottle and dip your pastry brush in and lightly brush onto the bottom of the pan- use a paper towel to remove any excess, because excess oil will "deepfry" your pancakes and they won't cook to the right consistency.