The last time I ate American-style pancakes was in Boracay, Philippines, at the Boracay Beach Club. I like my pancakes thick, and fat, with a tiny scoop of butter and strawberries, and drizzled generously in maple syrup with freshly-squeezed orange juice by the side.
Sundays are meant to be pancake days, for a lazy brunch and an afternoon full of rest.
Here’s the recipe I borrowed and amended a little from Honey and Jam
AMERICAN PANCAKES (Makes 6-7 pancakes)
1) 1 3/4 cup of self-raising flour
2) 1 tablespoon of sugar
3) 1 egg, beaten
4) 3 tablespoon melted butter
5) 1 – 1 1/2 cup of milk (adding more if batter is too thick)
1) Combine flour, baking powder, salt and sugar in e mixing bowl, whisking to combine
2) Add egg and butter, stirring lightly
3) Add milk and whisk, but not too much or the pancakes may taste rubbery
4) Heat half a tablespoon of butter in a pan over medium-high heat
5) Pour a small scoop of batter into the pan
6) Once pancake is brown on one side, flip over
7) Serve warm, topped with some butter and maple syrup