American Pancakes

Preparing the mixture:

In a large bowl put the flour, baking powder, salt and sugar together… so almost everything. Then give it a good stir, until it’s all mixed up
Melt the butter on a low heat pan
In a separate bowl, pour the milk and mix with the eggs
Add the melted butter in the liquid mixture. Wisk again
Then add the liquid mixture to the powdery one and whisk until there is no bits
Use a non-stick frying pan (very important) and heat it to medium temperature
Add a slice of butter before each pancake (if the butter starts going black, the heat is too high)
Pour mixture slowly in the centre of the buttered pan. It should distribute evenly and thus achieving a nice round pancake shape. If the butter is too much, the shape will distort. If you pour too quickly, it may ruin the shape as well
Once you start seeing slight air bubbles on the top, use a spatula (for extra precision) and gently, yet quickly flip the pancake
Cook the pancake on the flipside for roughly 1/3 of the time you cooked it on the first side
Repeat for the rest

The finishing touches:

Tips:

To have even fluffier pancakes, use self-rising flour and still add the baking powder (don’t worry, it’s safe-ish to do it)
Cinnamon is a good addition (1 tea spoon) to the mixture if you like the taste
For best results, whisk whilst slowly adding the warm butter to the liquid mixture
Before putting the first pancake on the plate, pour a splash of the maple syrup underneath it. This will add extra deliciousness to this dessert
Usually three pancakes per person are enough for a meal
Heat the maple syrup in a bowl above boiling water, so that it’s warm and more liquid
When pouring caster sugar on top, use some kind of filter (e.g. tea leafs filter), so that the power is actually powdery and has no bits
Of course, besides blueberries you can use whatever you want really

Et voilà,

Enjoy these pancakes made with love in a good company !

Mademoiselle Aïa