One morning, I woke up missing the toasty warm and fluffy American pancakes but I know the recipe usually calls for SOME butter so I googled over several websites and there I found a wonderful recipe that calls for olive oil instead of butter. I presumed the fluffiness would disappear and it would taste worse. But we never know! It worked a magic and this recipe is a keeper! I think you can basically use any kinds of odorless cooking oil. Best served with fresh fruit. To be thoroughly healthy, I used pure honey instead of the sugary syrup.
Fluffy American Pancake
Ingredients
135g plain flour1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml milk
1 large egg, lightly beaten
2 tbsp olive oil
Preparation method
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the olive oil.2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat. Add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
