Pancake (Serves 3-4)

What is interesting about a pancake batter is that by changing the proportions of dry to wet ingredients you can change the thickness of the batter. Pancakes are known around the world by different names. If we make a thin pancake batter they are known in different countries as French crepes, blintz, Chinese pancakes (Bao bing) and a Hungarian palacsinta. A thicker batter makes an American pancake (also known as griddle cakes or flapjacks (meaning "to flip")), an Australian pikelet, a Scotch pancake or a drop scone. Both types of batters produce a pancake that is light and fluffy with a soft crust and spongy texture.




Ingredients:


1 cup (130 grams) all-purpose flour

2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons (28 grams) granulated white sugar
1 large egg, lightly beaten
1 cup (240 ml) milk
2 tablespoons (28 grams) unsalted butter, melted
Plus extra melted butter for greasing the pan.


1. In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.




2. Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.






3. Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).






4. Repeat with remaining batter, brushing the pan with melted butter between batches.






5. Serve immediately with butter and maple syrup.