American Pancakes

Most weekends start with British pancakes in my house, but occasionally I like to make a batch of American. Which ever kind I’m making I like to whizz them in my trusty Nutribullet before cooking. These fluffy beauties are excellent served immediately, but they do keep well (once cooled) in an air tight container for a few days and can be eaten cold or heated briefly in a toaster. My youngest son loves them with vanilla @timsdairyyogurt and blueberries. My eldest son enjoys crispy streaky bacon and maple syrup. ⠀ ⠀ Makes approximately 8 Pancakes ⠀ ⠀ INGREDIENTS ⠀ ⠀⠀ Batter⠀⠀ 240ml milk⠀⠀ 1 large egg⠀⠀ 2tbsp melted butter or vegetable oil⠀⠀ 150g plain flour⠀⠀ 2 tsp baking powder⠀⠀ 2 tbsp sugar⠀⠀ 1 pinch of salt⠀⠀ ⠀ ⠀ ⠀⠀ Butter for frying ⠀⠀ toppings such as yogurt, maple syrup, fresh berries, etc.⠀⠀ ⠀ METHOD⠀ ⠀⠀ Place all of the batter ingredients in a bullet or blender and whizz! ⠀⠀ ⠀⠀ Place a small amount of butter into a frying pan. When melted spoon 2 or 3 tablespoons of batter onto a frying pan. Cook until the surface of pancakes creates bubbles, about 1 minute. Flip carefully with a spatula, and cook until golden on the underside, 1 to 2 minutes more.⠀⠀