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American Pancakes

These have to be my go to when it comes to pancakes. They're easy to whip up and are so much more satisfying compared to the British crêpe variety. I also like to kid myself that these are slightly healthier given you dry fry them, although I do still add a little butter to the batter itself. For me I have to go to the sweet and salty extremes when it comes to serving them. It's essential I smother them with smokey maple syrup, top with a fried egg, and have a few rashers of bacon on the side or possibly sausages. There is something about the contrasting flavours that just hits the spot. Granted, these toppings are definitely not healthy in large quantities so I don't makes these regularly. If you are going to treat yourself though you might as well do it properly!

Makes 4

Hands-on Time 7 minutes

Cooking Time 10 minutes


20g Unsalted butter

150g Self-raising flour

1 1/4 tbsp Caster sugar

1/4 tsp Fine salt

1 Egg, large

175ml Full-fat milk


Small microwaveable bowl


Measuring jug

Small whisk or fork

Medium frying pan


Kitchen paper

Put the butter into a microwaveable bowl and pop into the microwave for 20 second blasts on a low setting until it has melted. Give the bowl a slight swirl between rests.

Put the frying pan onto a medium or small hob plate and turn the heat to a medium/low setting. Leave to warm up. This should take at least 5 minutes.

Add the flour to the jug along with the sugar and salt and give a quick stir.

Add the egg and give a quick stir before beating in the milk. Don’t forget to scrape the bottom and sides of the jug.

Finally, beat the melted butter into the mixture. You should have a smooth and thick batter.

Pour two portions of the batter into the frying pan to make two pancakes, you can quickly use the spatula to spread the batter a little if they’re not as circular as you’d like.

Leave the pancakes to cook for 1 to 2 minutes until you see bubbles form and the tops lose their wet appearance.

Flip the pancakes over and leave to cook a couple of minutes on the other side.

When the pancakes are a light caramel brown on both sides transfer to a piece of kitchen paper and use the rest of the batter up to make two more.


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