Two utterly delicious pancake recipes: Flat vs fluffy!

It is Shrove Tuesday today, typically the day before Lent begins, and definitely the day for pancakes! Now, I am not at all religious but I'll happily use any excuse to chow down on a nice stack of beautiful, fluffy American pancakes that have been drizzled with cinnamon sugar or maple syrup. I don't particularly like thin, regular pancakes but I thought it would be nice to share two recipes to cater for everyone (unless I suppose you don't like pancakes, but how could you not!?).

[caption id="attachment_339" align="aligncenter" width="225"]   Fluffy American Pancakes[/caption]

Ingredients

120g self raising flour

60g caster sugar

1 egg

150ml milk

1 tsp cinnamon

Pinch of salt

Butter (for frying)

Method

Sift flour into a large jug or bowl, add the sugar, cinnamon, salt, and milk.

Stir the mixture until smooth.

Crack eggs into a separate bowl and combine together, before adding them into the mixture and whisk until smooth.

Turn on the hob and melt butter in a frying pan, give some time for the pan to heat up before adding the mix.

Put enough mixture to cover the bottom of the frying pan, and cook until the top starts to bubble. This should be approximately three to four minutes but varies depending on quantity of mixture used.

Flip the pancake and allow for a further three minutes to cook.

Serve with maple syrup, lemon juice, strawberries or any other topping you fancy and enjoy!

[caption id="attachment_342" align="aligncenter" width="225"]    Thin Pancakes[/caption]

Ingredients 

110g plain flour

200ml milk

75ml water

50g butter, melted

Butter for frying

2 eggs

Pinch of salt

Method

Sift flour into a large jug or bowl, add the salt, water, melted butter and milk.

Stir the mixture until smooth.

Crack eggs into a separate bowl and combine together, before adding them into the mixture and whisk until smooth.

Turn on the hob and melt butter in a frying pan, give some time for the pan to heat up before adding the mix.

Put enough mixture to cover the bottom of the frying pan, and cook until the top has cooked through. This should be approximately two minutes but varies depending on quantity of mixture used.

Flip the pancake and allow for a further two minutes to cook.

Serve with any other topping you desire and enjoy!

My five favourite pancake toppings are:

Strawberries and cream, with a cheeky splash of syrup

Maple syrup and crispy bacon

Cinnamon sugar

Toffee sauce

Melted chocolate spread

Happy eating!