Fluffy American Pancakes

This recipe makes enough thick, fluffy pancakes for two hungry people. The batter comes out pretty thick - you may want to add a tiny bit of milk to thin it, but don't add too much. The thick batter seems to be the secret to the fluffiness.

• 1 cup flour
• 1 tablespoon sugar (use sucre vanillé if you are in Switzerland or France)
  
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk (plus a little extra)
  
• 1/4 cup butter, melted

Mix all the dry ingredients (flour, sugar, baking powder, salt) together. In a separate bowl mix together the egg, milk and butter. Combine the two bowls and mix just enough - adding extra milk if needed - but do not overmix.

Cook the pancakes on a frying pan with butter that is just bubbling but not burning. Flip the pancakes once air bubbles start to form on the surface (you only need to flip once). Keep them warm in an oven heated to around 100°C while you continue cooking so that everyone gets warm pancakes at the same time.