2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
For the toppings:
Streaky bacon, fried until crispy
Maple Syrup
Instructions
Sift the flour in to a large bowl along with the baking powder, salt and caster sugar. In a separate bowl whisk the milk with the egg. Mix in the melted butter.
Pour the milk/egg mixture into the flour mix and beat with a fork until the lumps have all disappeared. Leave it to stand for a few minutes.
Heat a non-stick frying pan and melt a knob of butter. Drop one ladle full (two if your pan is big enough for two separate pancakes) and fry until the top starts to bubble. Flip and cook both sides until they are golden brown and the pancake has risen by about 1cm.
Serve warm topped with bacon and covered in maple syrup.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/uncategorized/american-style-pancakes/