American pancakes

• 250 g Wheat flour
  Swaps (2)
• 300 ml Milk
  Swaps (2)
• 40 g Butter (melted, plus a little for the pan)
  Swaps (2)
• 2 u Egg
  Swaps (2)
• 1 pinch Salt
• 2 tablespoons Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Vanilla Extract (optional)
• Maple Syrup (to serve)

Instructions

1. 1

   In a large bowl, mix the flour, baking powder, sugar and salt. In another bowl, whisk the milk with the eggs, melted butter and vanilla.

2. 2

   Pour the wet ingredients over the dry ones and whisk just until no dry flour is left. Let the batter rest while the pan heats.

   5 min

3. 3

   Heat a non-stick frying pan over medium heat and grease it with very little butter, wiping off the excess with kitchen paper.

   2 min

4. 4

   Pour a small ladle of batter per pancake. When the surface is covered in bubbles and the edges look dry, flip it and brown the other side.

   3 min

5. 5

   Repeat with the rest of the batter, keeping the pancakes covered with a tea towel so they stay warm. Serve them stacked with maple syrup.

   15 min