完美周末早午餐：松软美式煎薄饼
慵懒的周末早晨，一顿丰盛的早午餐最能唤醒自己的胃！而美式煎薄饼pancake就是早午餐中的经典菜谱。简单易做，又能和各种食材搭配。这个周末不妨自己动手试试吧！
Ingredients材料
135g/4¾oz plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
130ml/4½fl oz milk
1 large egg, lightly beaten
2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking135克中筋面粉
1茶勺烘焙粉
半茶勺盐
2茶勺糖霜
130毫升牛奶
1个大鸡蛋，稍微打散
2茶勺融化过的黄油或橄榄油
Preparation method制作步骤
1.Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.1. 将面粉、烘焙粉、盐和糖霜筛到一个大碗里。在另外一个碗里打散鸡蛋、混入牛奶和黄油。
2.Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.2.把牛奶的混合液体倒入面粉中，用一把叉子搅拌成均匀的面糊。如果有一些结块也没有关系，稍微再搅动一下就好。搅拌完让面粉静置几分钟。
3.Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.3. 用中火烧热不粘锅，加入一小块黄油。黄油融化之后加入一勺面糊（如果锅够大、也可以同时加入两勺，分别做成两个）。它看起来会非常黏，但本来就应该这样。等到上面的部分开始冒泡，就把煎饼翻过来。两面都金黄、并且煎饼开始有1厘米左右的膨胀，就代表好了。
4.Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.4. 重复第三步，直到所有的面糊都用光。你可以把它们放在低温的烤箱里保温，但趁热吃是最棒的。
5.Serve with lashings of real maple syrup and extra butter if you like.5. 吃的时候可以加入枫糖浆，如果你喜欢也可以再多加些黄油。
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