The Best American Pancake Recipe

The way I see it, breakfast foods are the best because you get all the good stuff: French toast, porridge, scrambled eggs and…. pancakes! Here we usually eat a crêpe style pancake, but I love a fluffy stack that is drenched in maple syrup.

Tanya Burr's baking book has some lovely recipes -check my other recipe posts of her book here- and when I saw the Jamie Oliver inspired recipe is knew that I had to recreate it myself. These pancakes are so fluffy and delicious. I am even dreaming of them right now!

What do you need?
3 large eggs
115g plain flower
1 teaspoon of baking powder
140ml milk
Pinch of salt
A bit of butter

To serve:
Maple syrup
Berries
Butter

First, separate the eggs between two bowls. Add the flour, baking powder and milk to the bowl with the yolks and mix until you get a smooth, thick batter.

Add salt to the bowl with the egg whites and mix until you get soft, white peaks. It can take a while especially if you do it by hand, but it will really make the pancakes extra fluffy.

Fold the fluffy whites gently into the batter and mix it all well. Then heat a frying pan with a bit of butter and pour some batter into the frying pan. I used a small deep-bowled spoon to do this. Just make sure that the size of the pancakes are the same. Wait until air bubbles rise to the surface and flip it over. When your pancakes are golden brown and firm they are perfect. Repeat these steps until you have used up all the batter.

Serve the pancakes with maple syrup, berries and a tiny bit of butter. Ooh and I always keep the syrup on the side in case I want more, because who doesn't?

What is your favourite pancake topping?

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