Sunday, 5 February 2012

American pancakes (0 colours)

We've decided that every Sunday we're going to have pancakes for breakfast. Like many other English people we tend to only have pancakes on pancake day and each year we say 'we must have pancakes more often' and we never do. Americans eat pancakes regularly and with the huge potential for different toppings / fillings I feel that we are missing out.

This morning I made American style pancakes and we both thought they were delicious. We had the first two with cherry pie filling and the second two with maple syrup.

Plain flour - 135 g
Baking powder - 1 tsp
Salt - 0.5 tsp
Caster sugar - 2 tbsp
Semi-skimmed milk - 130 ml
Egg - 1 large
Olive oil - 1 tbsp
Knob butter for frying
Maple syrup or other toppings

1) Sieve the flour, baking powder, sugar and salt into a large mixing bowl.
2) Beat the egg in another bowl and add the milk. Whisk for a minute or two and then add the olive oil. Whisk again for another minute.
3) Add the liquid mixture to the bowl with the dry ingredients and mix together with a fork. Unlike when making British pancakes all the lumps disappeared very easily. Leave to stand for 5 minutes.
4) Heat a small amount of butter in a frying pan and then add a ladle full of the batter to the pan. The pancakes are supposed to be smaller than British ones so I managed to fit two in our frying pan although that meant they came out more oval than round. Cook on a low-medium heat until the pancake starts to bubble and then turn over. Cook until golden on both sides. Makes 5 pancakes.

I've made a long list of toppings that I want to try over the next few weeks. The following are the ones I'm most looking forward to:

  • Bananas, rum and brown sugar
  • Fried apples with cinnamon and vanilla ice cream
  • Warm strawberries with sugar
  • Goats cheese and jam (google tells me this is common in Norway)
  • Lemon curd and butter
  • Plum sauce
  • Sausage and maple syrup (this one might be awful, but we're both intrigued enough to try it)
  • Bananas, butter, cinnamon, brown sugar and crushed nuts


  1. They look thicker than my pancakes. Are American pancakes meant to be thicker or is it just the way you like them?

  2. Didn't have me baffled for a moment! (I think that's what the American's call it!)

  3. They are indeed supposed to be thicker. They were about 1cm in the middle, but the edges tapered out because my pan was too large. One day I shall get a pancake pan capable of cooking several pancakes at once (a bit like a poached egg plan), but I'll need to find one a) in the UK and b) capable of working with our induction hob.

  4. Because of their thickness their texture is spongy and they taste quite like very thin sponge cakes.

  5. This American prefers a thicker pancake, much like Cracker Barrel serves. I have pancakes seldom, sticking with my Quaker Oats most of the time.