Gary's American Pancakes

Sunday mornings are 'oh so much better' with pancakes with lots of butter and maple syrup. It is an American tradition to enjoy pancakes on Sundays (or Saturdays for those who cannot wait another day) and stack them high. Here is my tried and tested recipe for the perfect pancake. Be warned, these just might start a new tradition at your house!

1 C. (125g) plain flour (rounded)
3 Tbs (45ml) granulated sugar
1/2 tsp (2ml) cream of tartar (rounded)
1/2 tsp (2ml) bicarbonate of soda/baking soda (level)
1/4 tsp (1ml) salt
1 large egg
1 Tbs (15ml) vegetable oil
1/2 C. (125ml) milk (amount will vary)

Butter and Maple syrup to taste

Instructions

Place a very lightly oiled non-stick griddle or heavy bottomed pan over a medium flame. Sift together first five ingredients into a medium sized bowl. With the back of a spoon make a small hollow in the center of the mixture. Add the egg in to the hollow that you made along with the vegetable oil. Using a wire whisk break the egg yolk and mix slightly. Gradually add the milk to the flour and egg, whisking gently to combine the ingredients. Add additional milk as needed to produce a batter the consistency of double or heavy cream. Let batter stand for 2-3 minutes until air bubbles appear on the surface.

Using a ladle, drop batter onto the hot griddle allowing it to pool into a circle. Once holes appear and break on the top surface tap the side of the griddle sharply with a wooden spoon or your spatula. If the bubbles break and the holes hold instead of closing together, it is time to flip over your pancake. This should take about a minute and a half for each side. Avoid flipping the pancake more than once. Remove to a warmed plate and butter. Repeat until all the batter is used. Pancakes may be kept warm in a slow oven (110C/230F).

Makes 6-8 pancakes. Recipe may be doubled.

Gary's Tips:

Using Cream of Tartar and Bicarbonate of Soda (baking soda) together in roughly equal measure instead of a packaged baking powder will result in a lighter, higher rise in cakes and quick breads.