American Style Pancakes

Living in England, it’s sometimes difficult to find real American food.  I don’t miss much, but I do miss the ease of going out to breakfast places and just ordering pancakes. It’s not so easy to do that over here! So I’ve spent many morning over the past few years making them at home, experimenting to find the best pancake recipe I could come up with. They have to be fluffy, sweet, and not dense. I also like adding fruit. Bananas, strawberries and blueberries are best I think. But not all together, one fruit per pancake. Frozen fruit works, but fresh is best. Just add it to the batter for the whole batch to be one kind, or drop the fruit right on top of the batter as soon as it touches the griddle. No delay! Serve piping hot with maple syrup and powdered [icing] sugar. Yummy! 

Tip: Big batches can be made and frozen, to be microwaved at a later date. For the first week of school each year I make up a big batch and freeze them so breakfast is a breeze. When you’re out of a routine it’s nice to be able to serve breakfast in under two minutes!  

American Style Pancakes
Recipe type: Breakfast
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 2
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons caster sugar
  • 4 1/2 fl. oz. Milk
  • 1 egg
  • 2 tablespoons melted butter
  • Maple syrup
  • fresh fruits, sliced.
  1. In one bowl, sift the flour, sugar, baking soda and salt.
  2. In another bowl, wisk the egg, milk and the melted butter.
  3. Combine the two mixtures and whisk with a fork to get rid of any unwanted lumps.
  4. Place a frying pan over medium heat and melt a knob of butter.
  5. Set in the heart-shaped cookie cutter and ladle in the batter.
  6. When the top side begins to bubble, flip the pancake over and cook until it has risen to 1/3 inch and is golden brown.
  7. Keep the finished pancakes warm and repeat the process the batter has finished.
  8. Pour over maple syrup and thrown on your favourite fresh fruits.


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