Best American pancake recipe – How to make a US style breakfast for something different this Shrove Tuesday
It’s hard to beat the good old British pancake; served with lemon and sugar it is a thing of perfection.
But our American cousins are no slouches in the pancake department.
The US version is thicker, yet lighter and fluffier than the blighty variety.
They are also completely delicious topped with blueberries, maple syrup or chocolate.
A popular favourite on the American diner menu is stacked pancakes smothered in syrup and pilled with bacon and sausages on top – it doesn’t sound the most appetising but you might just be surprised by the sweet and salty combo.
Plain flour (130 grams)
Baking powder (a pinch)
Salt (a pinch)
Caster (fine) sugar (2 tablespoons)
Milk (130 ml)
Butter (2 tablespoons)
1. Sift the flour, baking powder, salt and sugar in a large bowl.
2. Whisk the milk and egg together in a jug, then melt the butter and whisk that in too.
3. Beat both mixtures together until you have a smooth batter – keep going until all lumps have dissappeared.
4. Melt a knob of butter in frying pan and add a ladle-full of the batter.
The pancake should look nice and thick.
5. Wait until the top starts bubbling, then turn it over and cook until both sides are golden brown.
The pancake should be about 1cm thick when it’s done.
6. Serve with a wide variety of toppings.