For the recipe American Pancake Stack
|115 g||Plain Flour|
|2.5 g||Dr. Oetker Bicarbonate of Soda (½ tsp)|
|25 g||Caster Sugar|
|200 ml||Whole Milk|
|10 ml||Vegetable Oil (2 tsps)|
|5 g||Dr. Oetker Cream of Tartar Sachets (1 tsp)|
|1||Large Egg (beaten)|
|150 g||Greek Yoghurt|
|100 g||Fresh Mixed Berries|
|60 g||Maple Syrup (4 tbsp)|
Sift the flour, salt, Cream of Tartar, Bicarbonate of Soda and sugar into a large bowl and make a well in the centre. Then add the egg and milk and gradually whisk into the dry ingredients until well mixed.
Heat a large frying pan until hot and brush lightly with a little oil. Spoon 4 large spoonfuls of batter, in separate pools into the pan. Cook the pancakes over a medium heat for about 2 minutes until bubbles begin to appear on the surface of the pancakes.
Flip the pancakes and cook for a further minute until both sides are golden brown in colour.
Remove the cooked pancakes from the pan. Place on a tray lined with grease proof and place in the oven on a very low heat to keep warm. Prepare the rest of the pancake batter as above.
Serve the pancakes warm stacked up. Top with spoonfuls of yoghurt, drizzle with maple syrup and sprinkle with fresh berries.
|Per Serving||Per 100 g / ml|
|Fat||10.22 g||5.53 g|
|Carbohydrate||44.95 g||24.30 g|
|Protein||9.30 g||5.03 g|