Pancakes

Pancakes
These American pancakes are great! Instead of being thin and silky like
French crepes they are wonderfully fluffy and thick and can be made to
perfection straight away. Simple, simple, simple - my Jools goes mad for
them!

3 large eggs
1 cup flour (122 grams)
1 heaped teaspoon baking powder
1/2 cup milk (110 millilitres)
Pinch salt
First, separate the eggs, putting the whites in 1 bowl and the egg yolks
into another. Add the flour, baking powder and milk to the egg yolks and
mix to a smooth thick batter. Whisk the whites with the salt until they
form stiff peaks. Fold into the batter - it is now ready to use.
Heat a non-stick pan on a medium heat. Pour a little oil onto some
kitchen paper and spread onto the pan. Pour some of your batter into
the pan and fry for a couple of minutes until it starts to look golden and
firm. At this point, sprinkle your chosen flavouring onto the uncooked
side before loosening with a spatula and flipping the pancake over.
Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can
serve them simply dowsed in maple syrup and even some butter or
crème fraiche. Or try one of these great flavorings. Nice one.
Optional Toppings:
Corn on the cob
Bacon or pancetta
Blueberries
Bananas
Stewed apples
Chocolate
Maple syrup
Anything else you can imagine...
P.S. You must try the corn pancakes, they are great. On one condition:
you must use fresh corn. To do this, remove the outer leaves, and
carefully run a knife down the cob, this will loosen all the lovely pieces of
corn. I like to have some grilled bacon over my corn pancakes, drizzled
with a little maple syrup. This sounds bloody horrid but it honestly tastes
pukka!