Perfect American-style pancakes recipe
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- Dish type
- American pancakes
These are American-style pancakes that are easy to make. Make sure to serve them in a nice big stack.
9 people made this
- 1 bowlful plain flour
- 1 tablespoon bicarbonate of soda
- 1 pinch salt
- 1 glass milk
- 3 eggs, separated
- 30g (1oz) butter, softened
- 100g caster sugar
MethodPrep:20min ›Cook:5min ›Ready in:25min
- Mix: flour, bicarbonate of soda and salt.
- Stir together the milk and egg yolks. Add to flour mixture and stir again. Stir in knobs of butter.
- Whisk together sugar and egg whites till peaks form. Fold into the first mixture, gently.
- Heat frying pan over medium high heat with a little butter or cooking spray. When hot, add about 125ml of batter. When bubbles form on the top, flip.
To the batter add 100g of good quality chocolate diced into chips.
Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Easy and tastySeparating the eggs really seems to make a difference...-07 Mar 2011
Perfect pancakes recipe
Put 100g plain flour and a pinch of salt into a large mixing bowl.
Make a well in the centre and crack 2 eggs into the middle.
Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tbsp sunflower oil then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
Heat the pan over a moderate heat, then wipe it with oiled kitchen paper.
Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into the mixing bowl, return the pan to the heat.
Leave to cook, undisturbed, for about 30 secs. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
Hold the pan handle, ease a palette knife under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against the base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
- 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
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.
Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
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.
Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.
You will need
Large frying pan - This one from Tefal provides durable non-stick performance &ndash see more details here at Amazon.
Whisk - An electric whisk will help speed things up and this affordable one from Morphy Richards &ndash see more details here at Amazon.
Large mixing bowl &ndash this one by Wilko has high sides and a non-slip base and costs next to nothing &ndash see more details here at Wilko.
Serve with maple syrup and bacon, or berries and a dollop of natural yoghurt. This recipe makes about 18 mini pancakes or 9 big ones.
- ½ cup fresh blackberries (Optional)
- ½ cup fresh raspberries (Optional)
- 1 tablespoon maple syrup, or as needed (Optional)
- 2 large eggs, at room temperature
- 2 tablespoons white sugar
- 1 teaspoon white sugar
- ½ teaspoon vanilla extract
- 1 ½ tablespoons milk
- 1 tablespoon melted butter
- ¼ cup self-rising flour
- 1 tablespoon self-rising flour
- ⅛ teaspoon cream of tartar (Optional)
- 2 teaspoons butter, or as needed
Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.
Separate egg yolks and whites into 2 mixing bowls.
Add 2 tablespoons plus 1 teaspoon sugar to the yolks whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.
Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.
Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.
Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.
Serve pancakes on warm plates and top with the berry mixture.
Baking Powder in Pancakes
The key to the fluffiness is the baking powder. You may be wondering why I haven't synned the baking powder in this recipe. Baking Powder is generally synned at 0.5 syns per 2 teaspoons, but in this recipe, we literally only use ¾ of a tsp (less than 2 calories), which makes the syns so negligible it isn't worth synning it.
Watch that you don't grab baking soda (bicarb of soda) by mistake. I did this once under tired eyes and the result is not pleasant lol. Took me a while to figure out why and then I spotted the tubs of baking soda on the my counter. I'd grabbed that out of my cupboard by mistake.
THERMOMIX ® RECIPE
Add all ingredients to bowl (MC on) and blitz 20 seconds speed 5, then crank up to speed 7 for another 10 seconds. Cook on medium heat fry pan 1 minute each side (I use 4.5 on my hob) making sure pan is thoroughly heated before cooking.
Accessories you need
these make 8 large pancakes (but can make smaller ones if you prefer)
put pan on to heat before you start making batter
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
How to make buttermilk pancakes
Making good pancakes, despite the simple ingredients, is an art. When making your dough, lumps are your friends. And when you’re cooking your pancake, bubbles are your friends.
You don’t need a store-bought mix to get this best buttermilk pancake recipe. So take out your measuring cups, it’s time to start baking (and don’t forget to get the full recipe with the measurements below):
- First melt the butter and set aside to cool.
- Mix the flour, sugar, baking powder, baking powder, and salt in a large bowl. Basically, you add all of your dry and wet ingredients separately before combining them together.
- Whisk buttermilk, eggs and vanilla extract in a jug.
- Slowly add the liquid to the dry mixture. Mix the wet ingredients with the dry ones, but don’t mix too much. As you mix the batter, spell the word “pancake” in your head, and then stop mixing. That should be enough time to mix.
- Slowly pour in the melted butter and stir another one. 3 times. Remember, lumps are your friends.
- Put in the fridge for 10 minutes. The cooling process allows the butter to cool and bubbles will form in your dough.
- Set a skillet on medium-low heat.
- Place a large spoonful of batter on the frying pan for each pancake.
- Cook for four minutes on one side. If bubbles form on the pancake, turn it over.
- After turning the pancake over, cook a little more than four minutes until you get a golden pancake with a hint of brown.
- Enjoy with butter. After your first bite, you will have loved this recipe.
How To Make The Perfect Fluffy American-style Pancakes
Whether it’s breakfast time on Shrove Tuesday, dinner during the week or brunch on the weekend there’s never really a bad time to eat pancakes. And our simple pancake recipe will help raise your pancake game to a whole new light and fluffy level.
Baking powder is the secret to get that classic rise for an indulgent weekend breakfast. Go full American style and serve these beauties with lashings of maple syrup and crispy bacon. Or if you’d prefer to really treat your sweet tooth you could always add a little (or a lot) melted chocolate and banana. You could even add a handful of blueberries to your batter before cooking.
Need a gluten-free recipe instead? We’ve got you covered! 3 Tasty Free-From Pancake Recipes
- 200g plain flour
- 1 tbsp baking powder
- 1 tbsp sugar
- Pinch of salt
- 200ml milk
- 1 egg
- 25g of butter, melted (plus extra for cooking)
- Vegetable oil for cooking
- Sieve the flour and baking powder into a mixing bowl then stir in the salt and sugar
- Make a well in the centre, then gradually add the milk, egg and melted butter
- Beat together until you have a smooth pancake batter
- Heat a frying pan over a medium heat with a knob of butter and a drizzle of vegetable oil (let it get nice and hot!)
- Once hot, ladle in the batter (give each pancake plenty of space so they don’t stick together) and cook on the first side until lots of little bubbles appear on the surface, then flip and cook for a minute or two on the other side, until golden brown
- Stack ‘em up and serve with your favourite side!
Starved of topping ideas and in the mood for something a little more virtuous? Our blog on 9 Guilt-free pancake toppings has exactly what you’re looking for! Keen on something a little bit different? We’ve got a recipe for Red Velvet Pancakes that is guaranteed to impress – enjoy!
Simply Perfect Pancakes
Malt, rather than sugar, is what sweetens most food-service (i.e., restaurant/hotel) pancake mixes. For that typical "diner" taste, try malt in your pancakes instead of sugar.
- 2 large eggs
- 1 1/4 cups (283g) milk*
- 3 tablespoons (43g) melted butter or vegetable oil
- 1 1/2 cups (184g) King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons (25g) sugar or 1/4 cup (35g) malted milk powder
Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.
Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.
Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating it'll thicken slightly.
Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Perfect your technique
Simply Perfect Pancakes
Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
Tips from our Bakers
From amaranth to teff and more, ancient grains offer a world of baking possibilities. Want to learn how to incorporate these special grains into some of your favorite recipes for muffins, scones, pancakes, and bread? See our Baking With Ancient Grains Guide.
What to serve the pancakes with?
The possibilities are literally endless! I like to serve mine with a drizzle of good quality maple syrup, a dollop of Greek yogurt and some fresh fruit. But you can use any toppings that you find suitable and you like. Nuts, honey, chocolate spread, jam, whipped cream, berries. anything goes!
If you enjoyed today's recipe, you may want to check out my other pancake recipes:
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