I do love a good weekend brunch. And there’s nothing that makes me happier than waking up on a Saturday morning and whipping up a batch of fluffy American pancakes.
This weekend was no different. I had planned breakfast a few days in advance and knew I was going to make cinnamon pancakes with maple syrup. Pancakes are such a simple and totally decadent way to start your day at the weekend. You probably have most of the ingredients in the cupboard, you just need to put them to good use!
Here’s my recipe so you can have a go at making your own pancakes.
135g plain flour
1 tsp baking powder
1/2 tsp salt
2 tbsp golden caster sugar
1 tsp Schwartz ground cinnamon
1 large egg, lightly beaten
2tbsp melted butter, plus extra for cooking
- Sift the flour, baking powder, cinnamon salt and golden caster sugar into a large bowl. In a separate bowl, lightly whisk together the milk and egg, then the melted butter.
- Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter.
- Heat a non-stick frying pan over a medium heat and add a knob of butter until melted. Pour a ladle of batter in the pan. 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.
- Repeat until all the batter is used up. You can keep the pancakes in a warm oven until all of the batter has been cooked.
- Enjoy with loads of maple syrup!
This post is in association with Scwartz.