American Pancakes are a great alternative to the once a year, Shrove Tuesday, English Pancake and make a great breakfast any time of the year! If you are a fan of the fry up breakfast these Pancakes will fit right in, working really well with bacon, sausages and fried eggs all covered in lovely Maple Syrup! They are quick and easy to make, with this step-by-step recipe which makes 3 large or 6 small Pancakes.
American Pancake Recipe Ingredients:
- 135 grams of plain flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 2 tablespoons of caster sugar
- ¼ a pint of milk (130ml)
- 1 large egg
- 2 tablespoons of melted butter
Possible extra ingredients:
- Cinnamon
- Raisins
- Chocolate Chips
- Berries
- Vanilla
- Fruit
American Pancake Recipe Directions for Batter:
- Mix the flour, baking powder, salt and caster sugar into a large bowl.
- In a small bowl add the milk, melted butter and large egg and whisk together.
- Add the wet ingredients to the dry and stir together to get a smooth batter; try to get rid of all lumps.
- The mixture should be thick but still fall of a spoon, if it is very runny add a little more flour until thick and if the mixture sticks to the spoon and doesn’t run at all add a little more milk.
- At this point you can add any extra ingredients such as Cinnamon and Raisins or Chocolate Chips to add variety to your pancake! And again stir until smooth.
American Pancake Cooking Instructions:
- In a pan melt a small knob of butter on a low-medium heat. If the heat is too high only the outside of the pancake will cook and the middle will be runny so keep it low!
- Use a large spoon to dollop out some batter into the pan. For small pancakes they should be about 5 inches across and for large about 8 inches. And the batter will rise and expand slightly so if you think it looks a bit small be patient, it will grow.
- Cook the pancake for about 3-4 minutes on each side until golden. To test the middle is cooked you can stick a knife in and if it comes out clean it is cooked, if there is batter on it cook for another 1-2 minutes.
- Serve with a small knob of butter on top and covered with lots of Maple Syrup!
If you are cooking a few pancakes at one time make sure to keep the heat low or even let the pan cool for a minute between each one. Once you have learned this simple technique why not spice it up with different fillings such as blueberries, raisins, chocolate chips, strawberries and bananas.
The batter stores well covered in the fridge so why not make a weeks supply and have a delicious and filling breakfast every morning. They go really well with bacon, sausages and fried eggs with the Maple Syrup covering it all!
Matthew Read - I love writing! Over the last 6 years I have written CD reviews, book reviews, interviews and features for music magazines like No-Title, ...
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