How to make pefect American pancakes
American pancakes are thick, fluffy pancakes with a sponge, light texture. This pancake recipe is for sweet pancakes and can be served as some Americans do for Sunday morning breakfast or for dessert or a sweet treat. This is the basic recipe for the best batter, but don’t hesitate to innovate and add your own ingredients.
You can add fruit such as mashed bananas or red berries directly to the batter before cooking. Add a teaspoon of sugar for a sweeter base if you just like your pancakes with a knob of melted butter. Or drizzle your pancakes with maple syrup, a dollop of yoghurt or sprinkle with cinnamon and sugar.
Whatever you try, the basic batter is the key. All recipes begin with milk, flour and eggs…
- 230 g plain flour (or self raising flour)
- 1-2 tsp baking powder (if you are using plain flour)
- 1 pinch of salt
- 300 ml milk
- 2 large eggs (free range)
- 35 grams melted butter
- 1/2 tsp of vanilla extract
- Sunflower oil
Level of difficulty Easy
Preparation time 10mins
Cost Budget Friendly
Use an electric mixer for this recipe if you have one. Your pancakes will be lighter and fluffier. If you don’t have a mixer, you can still make this recipe; with a little more physical effort… you’ll enjoy your pancakes all the more after the hard work!
Melt the butter completely in the microwave and leave to cool a little.
Meanwhile, beat the eggs in a mixing bowl until light and fluffy.
Stop mixing and add flour, baking powder (if you are using plain flour), salt, vanilla extract.
Add the melted butter and milk gradually while mixing on low speed.
It’s ok if there are still lumps, you don’t want to over mix the batter. It should not be too smooth as these lumps with make your pancakes thicker and fluffy.
Heat your frying pan on medium heat for a minute or so with a little sunflower oil. Oil is better than butter for pancakes as it has a higher burning temperature and will smoke less.
When the pan is hot, add a ladleful of mix into the middle of the pan. Leave to cook for about 1 minute until it starts to bubble. Don’t press down on the pancake, you want it to bubble and rise.
When your pancake is covered in bubbles and the bubbles around the edges start to pop, turn it over to cook the other side. It should be golden brown. If you have over or under cooked, adjust the cooking time for the next pancake.
Set your pancakes aside on a plate and keep warm. Pancakes are always best warm rather than reheated.
If you have a large frying pan, you can fry several pancakes at the same time.
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