Whether you prefer fruit or bacon with your pancakes, American pancakes work with both options.
They differ from crepes because they are often smaller in size, thicker and fluffier.
I always use a simple recipe I once found on BBC Good Food, and the result is perfect every time.
The recipe notes said: “This easy American pancake recipe makes really light and fluffy pancakes that are great for making a special breakfast from scratch.”
The recipe makes lots of pancakes, but they can be kept in an airtight container for up to two days or frozen and reheated in the microwave.
Ingredients:
For the pancakes:
135g plain flour
One teaspoon of baking powder
Half a teaspoon of salt
Two tablespoons of caster sugar
130ml milk
One large egg, lightly beaten
Two tablespoons of melted butter, cooled slightly
To serve:
Maple syrup
Butter
Berries
Streaky bacon
Method:
Start by sifting the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, whisk the milk and egg together, 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. If any lumps remain, continue beating.
If you have the time, leave the mixture to rest for up to 30 minutes, or if you don’t, a couple should suffice.
Heat a non-stick frying pan over medium heat and add a knob of butter. Once melted, add a ladle of batter. It will seem very thick, but this is how it should be.
Wait for about three minutes until the top begins to bubble before flipping it over for another one to two minutes.
If the pancake is too dark at this stage, slightly reduce the heat for the next pancake.
Repeat until all the batter is used up. This may take a while, especially if cooking one pancake at a time so you can keep them warm in a low-heat oven.
Serve with whatever topping you fancy. I often switch this up, but streaky bacon and maple syrup work super well together.
