Breakfast
American Pancakes
Indulge in easy-to-make American-style pancakes, perfect for a crowd-pleasing breakfast or brunch affair. These fluffy delights are versatile, pairing wonderfully with sweet toppings like fruits, jams, syrups, or the classic crispy bacon.
Makes 4 large pancakes (recipe easily scalable) · Prep 10 mins · Cook 15 mins · 7 ingredients · 5 steps
Ingredients
- 200g self-raising flour
- 1 ½ tsp baking powder
- 1 tbsp golden caster sugar
- 3 large eggs
- 25g melted butter, plus extra for cooking
- 200ml milk
- Vegetable oil, for cooking
Method
- Mix the dry ingredients. In a large bowl, combine the self-raising flour, baking powder, golden caster sugar, and a pinch of salt.
- Make the batter. Create a well in the center and add the eggs, melted butter, and milk. Whisk together until smooth and pour into a jug.
- Heat the pan. Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over medium heat. When the butter is frothy, pour rounds of batter into the pan, one at a time if doing big ones or a few little ones ensuring they are not too close together.
- Cook the pancakes. Cook the pancakes on one side for about 1-2 minutes until bubbles appear and pop on the surface. Flip and cook for another minute on the other side. Repeat until all the batter is used.
- Stack and serve. Serve the pancakes stacked on a plate with a drizzle of maple syrup and your favorite toppings.
Good to know
- Add a handful of blueberries to the batter before cooking for a fruity twist.
- Leftover pancakes can be frozen; allow them to cool, then wrap in cling film and freeze for up to 2 months. Thaw thoroughly before reheating in a low oven or microwave.