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.
Servings: 5
Calories: 661kcal
Cost: £0.66
Ingredients
- 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
Instructions
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!
Notes
- 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.
Nutrition
Calories: 661kcal | Carbohydrates: 65g | Protein: 28g | Fat: 32g