Fluffiest American Pancakes



Today marks the first day of half term and it called for a mini celebration of pancakes. So many amazing things have happened, so many new opportunities coming up. I feel so blessed!

So I woke up early this morning so that breakfast would be ready at 9.30am (yes, I’m working on timings here)

Pancakes are amazing. They can be eaten on their own or with so many other toppings. They’re both breakfast and dessert. Chocolate spread, maple syrup, fruit, jam, butter. The options are endless.

So if you’re a thick, fluffy pancake lover I suggest you try out this recipe.

1 1/2 cups plain flour, sifted
3 1/2 tsp baking powder
1 tsp salt
1 tbsp sugar

1 1/4 cup milk
1 egg
3 tbsp melted butter or vegetable oil

1. In a large bowl, sift flour and baking powder. Add the sugar and salt and whisk to mix.
2. If using butter, heat milk lightly in a saucepan and add the butter to melt it. Allow to cool slightly. (This is why I just used veggie oil!)
3. Make a well in the flour mixture. Add the milk, butter and eggs and whisk until smooth. Small lumps remaining are fine. Leave for 10 minutes
*You will see lots of bubbles while you mix and the batter will become thicker!
4. Grease a griddle or pan and heat over medium high heat until it is well hot. Turn the heat down slightly. Pour (or rather dollop :p) 3 tbsp of batter per pancake. When there are bubbles and the top is almost dry, flip over and cook for another minute or until golden brown. 

Makes about 11 10cm pancakes. 


Toppings! That strawberry juice makes the chopping board look like a murder scene…


Anybody know why the first pancake always comes out ugly?


2 thoughts on “Fluffiest American Pancakes

  1. Pingback: Fluffy Greek Yogurt Pancakes | Foodation.

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