American pancakes
Prep
25 mins
Cook
30 mins
Servings
4
Difficulty
Medium
These fluffy American pancakes are my go to breakfast when I want something special without spending hours in the kitchen. The whole thing comes together in just 55 minutes, and honestly, most of that is cooking time. I love using self raising flour because it takes the guesswork out of measuring multiple leavening agents, making the process wonderfully simple. Eggs are packed with protein to keep you satisfied all morning long, and they're what gives these pancakes their signature fluffy texture. Drizzled with maple syrup and your favorite toppings, these are pure comfort on a plate and genuinely budget friendly too.
Ella x
Ingredients
- 200 gself-raising flour
- 1 tspbaking powder
- 1 tbspgolden caster sugar
- 3 largeeggs
- 25 gmelted butter plus extra for cooking
- 200 mlmilk
- 1vegetable oil for cooking
- 1maple syrup
- 1toppings of your choice(such as cooked bacon chocolate chips, blueberries or peanut butter and jam)
Detail level
Instructions
- 1
Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
- 2
Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
- 3
Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
- 4
Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
- 5
Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.
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