Start your Sunday right with a stack of fluffy American pancakes, but according to one chef, you need to be adding mayonnaise to your pancake batter.
The recipe is taken from The Mayo Lover’s Cookbook and serves four.
Apparently, adding mayonnaise to your batter makes fluffier breakfast pancakes. Serve them drizzled with maple syrup, fruit and yoghurt or add crispy bacon.
Preperation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
One medium free-range egg
150ml milk
Half a tsp vanilla extract
Two tbsp mayonnaise
One tsp baking powder
Two tbsp caster sugar (superfine)
Vegetable oil
Maple syrup, for drizzling
Berries, bananas, Greek yoghurt or crispy bacon, to serve
Chia seeds if you want to increase the protein in the pancakes
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Method:
1. Beat together the egg, milk, vanilla and mayo in a bowl.
2. Sift the flour and baking powder into the bowl and tip in the sugar. Beat again until everything is well combined and you have a smooth batter. Pour this into a measuring jug.
3. Heat a little of the oil in a small, non-stick frying pan set over a medium heat. Add a small ladleful of the batter and cook it for one to two minutes, or until the top of the pancake starts to bubble and it’s golden brown and set underneath. Flip over to cook the other side.
4. Remove the pancake from the pan and drain it on kitchen paper and keep warm. Cook the rest in the same way.
5. Serve the pancakes drizzled with maple syrup, fresh fruit and yoghurt or crispy bacon.
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