Ingredients:
1 cup flour
1.5 tsp baking powder
0.5 tsp coarse sea salt
3 Tbsp golden syrup
1 egg
3/4 cup milk
1/4 cup melted unsalted butter
1-2 tsp vanilla extract (I like vanilla)
Instructions:
Combine the dry ingredients in a large bowl and stir until well mixed.
Combine the wet ingredients in a smaller bowl and stir until well mixed.
Pour the wet ingredients into the dry ingredients and mix until just combined, clumps are okay and preferred. If there are no clumps, you have over-mixed; good luck with your chewy pancakes, loser. Seriously though, it's not a big deal, just don't stir too much.
Pour the batter onto a pre-heated pan in whatever size you would like. I used my 12-in cast-iron frying pan, it's pretty well-used, so I didn't need to butter it or anything. Keep the heat around medium-low, lower than you would usually use for pancakes, since you want to cook these through without burning the bottom.
I also tried to pipe the batter into the pan by filling a plastic bag with the batter and cutting off a corner. I cut too much corner off, so I wasn't really happy with this method, but maybe I'll try it again sometime to see if I can do better.
Basically, I made the pancakes this thick by adding extra baking powder and using less milk. I'd say it turned out pretty well. Even without any toppings, these are delicious. Once again, I'll stress the magic of course sea salt: In cookies, cupcakes, or even pancakes, that tiny fleck of salt in every other bite makes a good food into an amazing food.
Top these babies with some salted butter (the salted kind is imperative, unsalted butter just won't do here) and some maple syrup, and you've got yourself one delicious breakfast.
Now, feast your eyes on this:
That's almost the entire batch, so if you want to feed more than just yourself, I'd suggest doubling or tripling the recipe.
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