Thick & Fluffy American Pancakes are always the pancakes for me. Deliciously light & fluffy and fantastic accompanied with crispy bacon and maple syrup. These make the most amazing weekend brunch.
I first came across American pancakes when we went on a family holiday to America (obviously). Back then I don’t think it was very common for people to consider having bacon with pancakes as a lot of people associated pancakes with thin crepe style pancakes served with sweet toppings. I am a fan of a wafer thin crepe with lashings of Nutella but I think they are best left to the professionals. I had a lovely crepe when we went to Berlin last December for the Christmas Markets, they’re cooked in less than a minute and are delicious. Crepes are lovely for a treat, but I wouldn’t think of making them at home.
Since our first trip to America it has become a tradition in my family to have Light & Fluffy American Pancakes and bacon for breakfast on Christmas Day; after all Christmas is all about indulging! My Mum bought an American pancake maker which plugs in and can be put on the table so the pancakes can be cooked there and then without someone being stuck in the kitchen or the pancakes getting cold. She makes the batter up and can then cook six little pancakes at the same time.
I made these on pancake day which is the perfect excuse to have breakfast for dinner. This recipe is simple and makes lovely thick and fluffy pancakes.
135g plain flour
1 tsp baking powder
½ tsp salt
2 tbsp caster sugar
1 large egg
2 tbsp butter, melted and allowed to cool slightly
- Sift the flour, baking power, salt and caster sugar into a large bowl
- In a jug add the milk and egg and whisk lightly before adding the melted butter and whisking again
- Pour the milk mix into the flour mix and whisk until you have a smooth batter. If you have any lumps, just keep whisking until they disappear
- Let the batter stand for a approximately 15 minutes
- Heat a non-stick frying pan over a medium heat and spray with oil. When the pan is hot, add a ladle of batter to the pan. If your pan is big enough you can add two at the same time. Don’t worry if the batter seems thick, it is meant to be. When the top of the pancake begins to form small bubbles, it is ready to flip onto the other side. In total it should cook for roughly a couple of minutes on each side until golden brown. You don’t want the heat to be too high or else the pancakes will brown on the outside but not be cooked in the middle
- Keep going until you have used up all of the batter. The cooked pancakes can be kept warm in a low oven or under some kitchen paper