April 25, 2009

Cheat’s American Pancakes

Cheat's pancakes


Traditional American Pancakes are made with buttermilk (see recipe here) but I rarely have that in the fridge! These Cheat’s pancakes contain all the ingredients that you would normally have to make cakes, so can be whipped up whenever you fancy them!
  • Makes: 10 – 12 pancakes
  • You will need: large mixing bowl, small mixing bowl, large non-stick frying pan 

  • 200g / 7oz self-raising flour
  • 1 tsp baking powder
  • pinch of salt
  • 25g / 1oz caster sugar
  • 1 egg, beaten
  • 300ml / ½ pint milk
  • 25g / 1oz butter (melt this in the frying pan)
  • sunflower oil or a little butter for cooking
  • golden or maple syrup to serve 

  1. Mix together the flour, baking powder, the salt and sugar in a large bowl.
  2. Mix the egg and melted butter with the milk.
  3. Make a well in the centre of the dry ingredients and gently mix in the wet ingredients until you have a thick batter. - Do not overmix, the batter should have small to medium lumps!
  4. Let the mixture rest for about 10 minutes, this will result in lighter, fluffier pancakes. I normally pour the batter into a measuring jug to make it easier to pour dollops of the batter into the frying pan.
  5. The frying pan should have enough grease from when you melted the butter, so you can start cooking your pancakes. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
  6. Cover with kitchen paper to keep warm while you use up the rest of the batter.
  7. Serve with golden or maple syrup. 

  • You can keep any leftover batter covered in the fridge and it will be absolutely fine to use the next day.


Post a Comment

Blog Widget by LinkWithin