American Pancakes

Name: American Pancakes
Ingredients: 135 g plain flour; 1 tsp baking powder; ½ tsp salt; 200 ml semi-skimmed milk; 2 tbsp caster sugar; 2 tbsp Spreadable (Melted); 1 free range egg; maple syrup (Optional); pancetta (Optional); 1 handful pecan nuts (Optional)

Now you can have your pancake and eat it! Which do you prefer... American or British? These Lactofree American Style pancakes are perfect for those looking for a more indulgent pancake day.

Ingredients

Plain flour	135 g
Baking powder	1 tsp
Salt	½ tsp
Semi-skimmed milk	200 ml
Caster sugar	2 tbsp
Spreadable (Melted)	2 tbsp
Free range egg	1
Maple syrup (Optional)
Pancetta (Optional)
Pecan nuts (Optional)	1 handful

Instructions

Step 1

Sift the caster sugar, flour, salt and baking powder into a mixing bowl, whilst in a separate bowl lightly whisking together the Lactofree milk, eggs and melted Lactofree Spreadable butter.

Step 2

Next, combine the flour and Lactofree milk mixture and whisk until smooth before allowing to stand for five minutes. The mixture will be fairly thick and a similar consistency to double cream.

Step 3

If serving with pancetta, add your pancetta to a non-stick pan over a medium heat. No oil is required to cook the pancetta as the high fat content within pancetta means they will fry nicely without. Cook until crispy and then set aside on kitchen paper to cool.

Step 4

Heat a non-stick frying pan over a medium to high heat and add a little Lactofree Spreadable butter/olive oil. Do not add too much as you want your pancakes to colour. Once the butter is melted and slightly bubbling add a small ladle of the batter. Once the top of the pancake is bubbling you will know it is ready to flip. Cook until golden in colour and the thickness of the pancake is around 1.5- 2cm.