by audrey roger
I found the perfect recipe for American style pancakes in a French cooking magazine which had labeled them as “drop scones” for some odd reason… These are very close in consistency to the true American pancakes which are thicker than crepes (called pancakes here in England). I didn’t have any blueberries so decided to use blackberries instead which works just as well and is a good alternative. I drizzle loads of golden syrup on top of the stack to balance out the acidity of the blackberries.
preparation time: 2 min
cooking time: 15 min
makes about 5-6 pancakes
ingredients:
100 g self raising flour
3 Tbsp sugar
1 tsp baking powder
1 egg
150 ml milk
75 g blackberries, each cut in 4
butter
1. In a bowl, mix the flour, baking powder, and sugar. Make a hole in the middle and add the egg and milk. Whisk everything together. The consistency should be slightly thicker than the mixture for crepes. If it’s too liquidy, add a bit more flour. Add the bits of blackberries and stir once very gently.
2. Put a bit of butter in a small pan and add a small ladle of the mixture. When you start seeing small bubbles on the surface and it is golden underneath, flip the pancake over. Cook until the other side becomes golden as well. Add a bit of butter to the pan before cooking each pancake.
3. Serve on a plate drizzled with golden syrup.
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