This easy American pancake recipe makes light and fluffy pancakes that are great for a weekend brunch. Try adding a large handful of fresh blueberries to pancake batter batter before cooking.

In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter. 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. Heat a non-stick frying pan over a medium heat and add a knob of butter.

It will seem very thick but this is how it should be. 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. Serve with lashings of real maple syrup and extra butter, if you like.

Serve the pancakes with fresh strawberries and good vanilla ice cream. Use half buckwheat flour and half plain flour and serve with maple syrup and bacon. You can also add one teaspoon of ground cinnamon to the buckwheat batter and serve with caramelised apple slices and thick double cream. The BBC is not responsible for the content of external sites. Read about our approach to external linking.