After experiencing American Style Pancakes for the first time when Matt and I ate at The Diner, we were keen to try making them ourselves. They are so incredibly easy to make, and they’re so scrumptious, I can’t see myself going back to traditional pancakes anytime soon! The recipe below serves 2, making about four pancakes. Although it doesn’t sound like much, these pancakes are very filling and as much as I’d like to, I don’t think I could eat more than two in one sitting! Alternatively, double the quantities and store the excess batter in the fridge so we you enjoy them again later in the week without all the mess!
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large egg, lightly beaten
2 tbsp melted butter (slightly cooled)
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl, lightly whisk the milk and egg together, then add the melted butter.
2. Pour the milk mixture into the flour mixture and beat with a fork until you have a smooth batter, then let it stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a little bit of butter. Once melted, add a ladle of batter and wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown. The pancake should rise to about 1cm in thickness.
4. Keep going until all the batter is used up, and pop the pancakes in a low oven to keep them warm.
5. Serve with lashings of maple syrup and extra butter if you like. American style pancakes are also tasty topped with blueberries, icing sugar, and ice cream – whatever tickles your fancy!
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