American Pancakes
If you need some pancake inspiration for Shrove Tuesday tomorrow, why not try these delicious American Pancakes?
Quick and easy to make, these light and fluffy pancakes make a wonderful breakfast, brunch or even dessert and are a real family favourite in our house. We have huge debates over toppings but whatever we decide on, maple syrup always features. Why not try adding some crispy bacon or natural yoghurt and fruit compote? Ice cream on hot pancakes is amazing, as is chocolate spread or simply lemon juice and sugar.
Welsh Rarebit Pancakes
You can even add as a savoury topping, such as these Welsh Rarebit pancakes we had for breakfast a couple of days ago.
How to make American Pancakes
Collect all your ingredients together:
Wet ingredients:
- milk
- lemon juice or white wine vinegar
- unsalted butter, melted
- egg
Dry ingredients:
- plain/all-purpose flour
- baking powder
- bicarbonate of soda
- fine salt
- Plus, vegetable oil to cook the pancakes
Topping ideas:
- maple syrup
- honey
- butter
- icing sugar to sprinkle over
- crispy bacon
- yoghurt – natural or fruit flavoured
- fruit compote
- fresh fruit – such as bananas, raspberries, strawberries, kiwi fruit, mango, blueberries
- lemon juice and sugar
- nuts and seeds
- chocolate spread such as Nutella
- Sausages
How to make and cook the pancakes:
- Melt the butter in a microwave or saucepan and set on one side to cool.
- Mix the milk and lemon juice or vinegar in a medium size mixing bowl and also set on one side to thicken and become buttermilk.
- Add the egg and melted butter to the buttermilk and mix well with a balloon whisk.
- Measure the flour, baking powder, bicarbonate of soda and salt in a large mixing bowl and stir to combine.
- Pour the buttermilk mixture over the flour mixture and fold in with a spatula until approximately 95% combined. It is important not to over mix – it is OK to have a few lumps.
- Add a little oil, about 1 – 2 teaspoons, to your cooking pan ensuring it covers your pan evenly.. Heat on a medium heat until hot.
- Spoon 2 – 4 tablespoons batter, or use an ice cream scoop or 1/4 cup measurement, (depending how large you like them) onto the pan. You should be able to cook 2 – 4 at a time depending on the size of the pancakes and the size of your pan.
- Cook for around 2 – 3 minutes on the first side, or until bubbles rise to the surface, and 1 – 2 minutes on the other or until lightly browned and cooked through.
- Transfer the cooked pancakes to a dish in a pre-heated oven whilst you cook the remainder of the batter. This ensures that the pancakes keep warm and are thoroughly cooked.
- Serve piled onto warmed plates with the toppings of your choice.
Wet ingredients 
1 Melt butter 
2 Mix milk and lemon juice or vinegar 
3 Add egg and butter and … 
…mix well 
Dry ingredients 
4 Combine dry ingredients 
5 Add wet ingredients 
Fold in. Do not over mix 
6, 7 Cook pancake batter 
until you see bubbles 
Turn. Cook other side
Made this recipe?
If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.
American Pancakes
Quick and easy to make, these light and fluffy pancakes make a wonderful breakfast, brunch or even dessert and are a real family favourite in our house. We have huge debates over toppings but whatever we decide on, maple syrup always features.
Makes 10 – 12
Ingredients
Wet ingredients:
- 250ml milk
- 2½ tablespoons lemon juice or white wine vinegar
- 70g unsalted butter, melted
- 1 large egg
Dry ingredients:
- 200g plain/all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- Plus, vegetable oil to cook the pancakes
Topping ideas:
- maple syrup
- honey
- butter
- icing sugar to sprinkle over
- crispy bacon
- yoghurt – natural or fruit flavoured
- fruit compote
- fresh fruit – such as bananas, raspberries, strawberries, kiwi fruit, mango, blueberries
- lemon juice and sugar
- nuts and seeds
- chocolate spread such as Nutella
- sausages
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to Fan Oven 130°C /150°C/300°F/Gas 2
-
Melt the butter in a microwave or saucepan and set on one side to cool.
-
Mix the milk and lemon juice or vinegar in a medium size mixing bowl or jug and also set on one side to thicken and become buttermilk.
-
Add the egg and melted butter to the buttermilk and mix well with a balloon whisk.
-
Measure the flour, baking powder, bicarbonate of soda and salt in a large mixing bowl and stir to combine.
-
Pour the buttermilk mixture over the flour mixture and fold in with a spatula until approximately 95% combined. It is important not to over mix – it is OK to have a few lumps.
-
Add a little oil, about 1 – 2 teaspoons, to your cooking pan ensuring it covers your pan evenly. Heat on a medium heat until hot.
-
Spoon 2 – 4 tablespoons batter, or use an ice cream scoop or ¼ cup measurement, (depending how large you like them) onto the pan. You should be able to cook 2 – 4 at a time depending on the size of the pancakes and the size of your pan.
-
Cook for around 2 – 3 minutes on the first side, or until bubbles rise to the surface, and 1 – 2 minutes on the other or until lightly browned and cooked through.
-
Transfer the cooked pancakes to a dish in a pre-heated oven whilst you cook the remainder of the batter. This ensures that the pancakes keep warm and are thoroughly cooked.
-
Serve piled onto warmed plates with the toppings of your choice.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- microwave safe bowl
- measuring jug
- mixing bowl
- cooking pan – eg skillet or frying pan
