American Pancakes

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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:

1. Melt the butter in a microwave or saucepan and set on one side to cool.
2. 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.
3. Add the egg and melted butter to the buttermilk and mix well with a balloon whisk.
4. Measure the flour, baking powder, bicarbonate of soda and salt in a large mixing bowl and stir to combine.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Serve piled onto warmed plates with the toppings of your choice.

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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.