Simple Fluffy American Pancakes
Ever wondered how you can make fluffy American pancakes at home? Give this tasty recipe a whirl for a restaurant-worthy breakfast.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Breakfast
Cuisine: American
Servings: 5
Calories: 661kcal
Cost: £0.66
- 300 g streaky bacon to top (£1.90)
- 300 g plain flour (£0.45)
- 400 ml whole milk (£0.55)
- 1 egg (£0.75/6)=(£0.13)
- 2 tbsp melted butter (£1.80/6)=(£0.30)
Cupboard Essentials
- 2 tbsp granulated sugar
- Pinch of salt
- ¼ tsp baking soda
- 1 tbsp baking powder
- 2 tbsp rapeseed oil
- 5 tbsp maple syrup
Preheat oven to 200°C
Place the streaky bacon on a lined baking tray with a drizzle/ spray of rapeseed oil. Pop in the oven, timer set to 15 minutes.
Start by combining the dry ingredients in a large mixing bowl. That’s the granulated sugar, flour, baking soda, baking powder and salt.
Whisk the wet ingredients in a separate bowl, combining the egg, milk and melted butter. Slowly pour the wet into the dry whilst whisking until a roughly smooth consistency is achieved.
Lightly coat a non-stick pan with rapeseed oil. Using a large spoon (approx 2 tbsp), add the pancake batter into the pan, around 3 pancakes at a time, on a medium heat. When the bottom starts to turn golden brown, flip the pancakes and cook for a further few minutes.
Stack the pancakes and serve with a few pieces of streaky bacon. Top with a cube of salted butter and a generous glug (? lol) of maple syrup. Delicious!
- Cook the bacon in the oven before making pancakes for a tasty addition to your breakfast.
- Use fresh ingredients, including baking soda/powder, to achieve the desired texture of fluffy pancakes.
- Avoid over-stirring the batter to prevent chewy pancakes, and ensure the cooking surface is properly heated to prevent sticking. Flip the pancakes when bubbles form and the edges turn golden.
Calories: 661kcal | Carbohydrates: 65g | Protein: 28g | Fat: 32g