You know I am the biggest champion of hands-off, zero faff cooking for our families where possible, HOWEVER, full disclaimer: making pancakes isn’t totally fuss free. Stick with me. Yes, there are a few extra things to consider in order to get these homemade American-Style Pancakes just right BUT…
Why you’ll love this easy American Pancakes recipe
⭐️ Perfect for weekend breakfasts ⭐️ Delicious, fluffy and ready for toppings ⭐️ Simple store cupboard ingredients I knew you’d feel the same, so I made it my mission to create a foolproof, reliable version that we can turn to when American Style Pancakes are needed. I have tested this many, many times to make sure it’s just right. I adjusted ratios of flour/milk/baking powder/eggs on and on and on – until.. SUCCESS! We then tested on different pans and hobs to make sure that the recipe is consistent and will work perfectly for you at home. I hope you love it as much as we do and this becomes your go-to pancake method.
American Pancake Ingredients Notes
Self-raising flour – You might be used to using plain flour for British pancakes, but self-raising has a raising agent and makes lighter bakes, so this helps with the fluffy consistency of American-style Baking powder – This also helps to stop the pancakes being flat. Make sure yours is in date or it won’t have the same effect! Milk – You can use whichever milk you prefer for this recipe. Cow’s milk or dairy-free all work fine Egg – I always use medium, free-range eggs in my recipes, so bear this in mind when it comes to quantities Caster sugar – We’re only using 50g in this recipe, so considering this batch makes 12 pancakes, it’s not too sugar-heavy Other ingredients – You’ll also need a small amount of salt and sunflower oil to cook (roughly 1tsp per 2 pancakes)
Substitutions
Gluten free – You can adapt these by using gluten free flour and baking powder
⭐️ Use 2 non-stick frying pans at once if you can to reduce the cooking time ⭐️ Don’t flip your pancakes over until bubbles form and come through to the uncooked side, then cook the other side until set and lightly golden (this side will be much quicker) ⭐️ Cook as many pancakes as you can at a time and then keep them on a low heat in the oven as the remainders cook – this allows you to serve them at the same time ⭐️ Accept that they will never be perfectly round! Unless you have the patience to cook one at a time – I do not – just embrace the imperfections! In the freezer If you’d like to freeze them for another day, make sure you do so in a single layer on baking paper initially, then transfer them into a sealed container or freezer bags to store for up to 3 months. When you’re reading to eat them, defrost and reheat thoroughly in the oven, microwave or in the toaster. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
