Thick, soft American pancakes are quite different from the thin Hungarian ones: raised-looking, tall and pillowy. They are best for breakfast with maple syrup.
1. Mix the 250 g of flour with the 2 teaspoons of baking powder, the 30 g of sugar and a pinch of salt.
2. In a separate bowl mix the 2 eggs, the 300 ml of milk and the 50 g of melted butter.
3. Pour the wet ingredients into the dry, and mix them only just together – it is fine if it stays lumpy.
4. Rest the batter for 10 minutes; this is what makes it tall and soft.
5. In a hot, barely greased pan, over a medium heat, fry one spoonful at a time.
6. When the top is bubbly and the edge has set, turn it. Serve them stacked, with maple syrup.
Tip: The lumpy batter is the secret – if you mix it smooth, the pancakes turn rubbery.
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