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?

american pancakes 2

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.

american pancakes 1

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!

american pancakes 4


10 thoughts on “Fluffy American Pancakes”

  1. Always like your recipes. As an American who makes pancakes weekly, I will give you great kudos…the recipe you posted is perfect. I will only offer one small variation, if anyone is interested. A dry pan for pancakes is best for fluffy. Adding butter before pouring batter makes a yummy pancake but it will absorb the butter and become just slightly denser than if the batter is poured into a dry stick-free pan. Keep the temperature at medium-low; you want them to rise & slightly brown before turning instead of browning along the edges and remaining gooey on the inside. Just a quick offer for a change to your brilliant recipes.

    Liked by 1 person

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