20 minutes
American Pancakes with Trewithen Dairy Clotted Cream
Serves: 4 PeopleLooking for a no‑fuss flip that never fails? These fluffy American pancakes are easy, reliable and perfect for stacking high with a spoonful of Trewithen Dairy clotted cream, your favourite hedgerow jam and a handful of fresh raspberries.
Instructions
- - Step 1In a medium bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.
- - Step 2In a separate bowl, whisk the egg, milk, melted butter and vanilla until smooth and well mixed.
- - Step 3Pour the wet mixture into the dry ingredients and gently whisk until the batter just comes together. A few small lumps are fine - resist the urge to overmix!
- - Step 4Place a non‑stick frying pan over medium heat and melt a small knob of butter until it lightly coats the surface.
- - Step 5Spoon small ladlefuls of batter into the pan. Cook until bubbles form on the surface and the edges begin to set, then flip and cook for another minute or so until golden, risen and fluffy.
- - Step 6Serve straight away, stacking your pancakes high and finishing with a generous dollop of Trewithen Dairy clotted cream, a spoonful of your favourite hedgerow jam and a handful of fresh raspberries. Enjoy!
Ingredients
- 1 Original Large Egg
- 250 ml Trewithen Dairy Cornwall Gold Milk
- 30 grams Trewithen Dairy Unsalted Butter
- 150 grams Plain Flour
- 2 Tbsp. Caster Sugar
- 2 tsp. Baking Powder
- 1/4 tsp. Salt
- 2 Tbsp. Trewithen Dairy Cornish Clotted Cream
- 1 Tbsp. Jam
- 1 handful Raspberries
