Fluffy American Pancakes

For a fantastically decadent Easter weekend brunch, nothing quite beats pancakes. I've always been in the 'fluffier the better' camp, and would always plump for these babies over a crêpe any day. Covered in thickly whipped Chantilly cream with a dash of vanilla and piled with fresh berries and jam, they are complete pleasure.

For the batter, you will need: 

(Makes about 6 pancakes)

135g/ 4 ¾ oz flour (I used self raising to get them really fluffy)

1 tsp baking powder

½ tsp salt

2 tbsp sugar 

130ml/4½fl oz milk

1 large egg, beaten

2 tbsp melted butter, plus extra for cooking

Decorate with whatever you want, but I used whipped double cream with a touch of sugar and vanilla beaten in, then fresh fruit and jam.

First sieve your flour into a bowl with the rest of the dry ingredients. Beat your egg and milk together, then add in the melted butter. 

Combine the flour mix with the liquid and beat until all the lumps have gone. If it feels a little thick, add in a touch more milk so it's lose enough to ladle and pools evenly. Don't make it too thin though! 

Gently heat a knob of butter in a shallow pan and spoon out your mix. When bubbles start to form and the first side is golden it's time to flip. Keep the heat low so they don't burn. 

Layer a couple per person on a plate, smear with jam, add a dollop of cream and juicy raspberries and strawberries. Enjoy with a big cup of tea. 

If you have any strawberries left, add to a glass of ice cold water with fresh mint and enjoy while you relax in the bath after all your hard work in the kitchen...