Fluffy American Pancakes

So this is a mixture of Great Bakes of America and Christmas. Why? We all have that little bit more time during the holidays – many of us are off work and so have time to enjoy a more substantial breakfast than a banana in the car on the way to work. What…just me?

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When I have time for a good breakfast, or even brunch, I opt for these guys. Not only do I get my bacon fix, but they’re pretty filling and so bloody tasty!

And the best thing? Pimp it how you like! The whole point of these pancakes is that they’re a blank canvas – throw some blueberries in, chocolate chips or pecan nuts. Cover with squirty cream and sprinkles or caramel sauce and apple…there’s a huge variety of options available to pimp these bad boys how you want so get whisking and get experimenting!


Yields: 8 Pancakes

140g plain flour
130ml semi skimmed milk
1 large egg, lightly beaten
2 tbsp butter, unsalted and melted
30g sugar
1 tsp baking powder
½ tsp salt

Streaky bacon
Maple syrup

Sift the flour, baking powder and salt into a bowl. Add the sugar and mix to incorporate. In a separate bowl, whisk the milk, melted butter and egg together.

In a slow and steady stream, pour the milk mixture into the dry mixture, whisking as you do so until your batter is thick and lump-free.

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Place two pans on your hob, both on a medium heat – one for bacon and one for the pancakes. Start frying to bacon with a little oil. In the other pan, place a knob of butter and when it has melted, pour a ladle of the batter into the pan. Heat until bubbles begin to appear on the top. At that point, flip the pancake over and fry for a further 2 minutes. You want the pancake to be around 1cm thick for best results.

Keep an eye on the bacon, turning when needed.

Once each pancake is finished, move to a plate and leave while you cook the rest. Once all are done, pile up and top with the bacon. Pour over some maple syrup and dig the hell in!

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