Easy Fluffy American Pancakes

These Easy Fluffy American Pancakes are quite simply delicious and my daughter’s favourite breakfast of all time. So these are a weekend staple in our house. Whatever you like to pour on top, let it be copious.

These sweet, golden discs with incredible crunchy edges are one of my favourite breakfasts ever. Freshly made and soused in maple syrup, I am a gonna at first forkful.

Luckily all my family share my enthusiastic pancake opinion, although preferred toppings differ. I do feel quite strongly that this recipe is a pretty good one. I have found no other to rival it….yet.

For a long time I did not feel the need to venture from the English Pancakes that I had grown up with. I flipping loved them…..sorry.

But now I find myself knee deep in these fluffy American things most weekends and everyone is very, very happy about it.

But first some……please feel free to scroll past the story to the recipe below if you’re feeling hungry

This week has found me dwelling well and truly in the ” cannot be arsed” category of existence. Last week found me industrious and productive and this week I have done nothing but increase my weight gain. A distinct lack of self discipline is to blame along with nearly a whole, to die for, Lemon Cheesecake left from Sunday Lunch.

What’s a tubby girl to do when it’s calling from the fridge all lemony and smooth????? I can actually hear it as I type. It’s the voice of an older lady full of common sense and “get this eaten up” tones……I bet she’s rather dumpy herself……

Unfortunately this recipe will do me no favours either so I will have to restrict myself to just wolfing them down on Pancake Day alone. All in the spirit of making memories with my children obviously. I wonder if there will be any left overs.

What do you think a sticky with syrup leftover pancake sounds like calling from the fridge? I’m betting Killer Clown….I hope so for the sake of my front belly.

American Pancakes

This recipe for American Pancakes is my go to whenever I make these crispy but soft and fluffy discs of loveliness. Practically every weekend.

It is very, very simple and always gets my daughter jumping up and down when I make them for her breakfast. She is a golden syrup kind of a girl but my husband prefers simply sugar.

My absolute favourite is American stylee with bacon and maple syrup. A pancake heavily soused in maple syrup is a very special thing indeed.

The ingredients required are plain and simple.

Plain flour, eggs, sugar, milk, baking powder and salt.

Oftentimes I do use my food processor to make my pancakes. However whisking them by hand or with an electric whisk is fine too. Either way is simple and ultra quick.

I use a large frying pan but only do one at a time. I can’t be doing with multi tasking early in the morning. I put in a tsp of butter and a tsp of oil at the same time. The oil stops the butter burning.

I simply repeat the butter and oil together when the pan needs it. However sometimes I do forgo the butter because it does give you burnt residue in the frying pan after the 5th pancake or so which you then need to remove carefully with a wodge of paper towel. 

Ingredients and Alternatives

Plain Flour – You can use self raising instead and just add 1 tsp of baking powder. If you don’t have any baking powder at all then just self raising flour will be fine. To make these pancakes gluten-free then simply use gluten free flour such as Doves Gluten Free White Flour.

Caster Sugar – I use unrefined and refined too. If you only have granulated then that is ok too.

Eggs – I use large but if you only have medium then add a splash extra of milk.

Baking Powder – If you do not have it then use self raising flour instead.

Milk – I use semi skimmed milk but whole fat is good too. You can replace the milk with plant based milks too, like for like. Unflavoured are best here.

 Salt – Fine Salt

Sunflower Oil and Butter – This what I use to fry the pancakes. A lot of the time I just use Sunflower Oil as it is slightly easier. You could use Olive Oil but it will give the pancakes the slight taste of olive oil. The children may not be so keen on that.

 

How To Make American Pancakes

• Begin by pouring the wet ingredients into a large jug and whisking together. Add them to the dry ingredients either in your food processor or mixing bowl.
• When you have mixed the batter thoroughly and the mixture is smooth and without lumps, test a little drop of batter to see if it sizzles in the pan. Only when you get that sizzle is the pan hot enough to begin.
• I use a ladle to measure out my batter but you could simply put the batter into a jug for easy pouring too.
  • American Pancake
• After the initial pour wait until little bubbles form on the surface. Have a sneaky peek underneath the pancake with a spatula if you are not sure it is ready to flip.

American Pancake

• The time taken to cook your pancakes depends on the amount of batter, frying pan used and the level of heat but roughly I would say about 2 minutes on the first side and 1 minute on the other. Use a knife to look into the centre to check if you are not sure.
• I love the crispy edges and fluffy middles of these pancakes and like to serve them stacked up for everyone to help themselves. They are best eaten hot from the pan so gather everyone at the table.
• You can keep them warm as you go by putting them piled on top of one another in a very low oven about 110 C. But I do think them better as they come, hot from the pan. 

This does feed four very generously. At least two pancakes each. I often just do everyone 1 pancake each on the weekend and serve with fruit if we are not settling in for a big breakfast experience and put the batter back in the fridge covered for breakfast the next day.

Easy weekend breakfast city then.

You can serve with fruits, compotes, chocolate chips or whatever makes your family go crazy. It is the weekend baby.

To make them Gluten Free Pancakes exchange the standard flour for Gluten Free. You may have to add 100 mls  more milk as gluten free flour usually absorbs more liquid.

Can you make Pancakes ahead?

The answer is yes. They are not as good but still very, very nice.

I have made them the day before and left covered with clingfilm on the side. I then heat them through in a warm oven about 180 C by placing them side by side on a baking tray for about five mins.

Apply to face as normal.

Tips For Making Pancakes

• I use plain flour mainly for my pancakes but self raising is fine too. I would just adjust my baking powder to 1 tsp instead of 3.
• I like to sift my flour if I’m whisking it all by hand.
• Use a jug to pour them in the frying pan.
• Make sure the pan is hot enough. I have a pancake pan and it is sloping on all sides a little into the centre. This produces perfect round pancakes. It wasn’t expensive either.
• Don’t over cook.
• Check if they are ready by inserting a knife into the middle and checking for any wet batter.
• Just do one at a time-especially if you’re over 40!
• Use one batch for two smaller weekend batches. Keep the batter covered in the fridge.
• Use oil and butter together to prevent the butter burning. 
• Add chocolate chips for an extra luxurious breakfast.
• Serve with fruit to add a healthier vibe.

Equipment Required

• Digital Scales
• Food Processor or whisk and bowl
• Frying Pan
• Fish Slice/Flat Spatula
• Jug
• Whisk

IF YOU LIKE THIS RECIPE YOU MAY LIKE THESE

Pain au Chocolat

Cheats Danish Pastry

Blackberry And Apple Kuchen

Danish Cinnamon Rolls

 

 

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