American Style Pancakes Recipes

Steps:

• Sift together flour, baking powder, salt, and sugar in a large bowl.
• Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
• Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Steps:

• Combine blackberries and raspberries in a bowl. Fold in maple syrup to give the berries a nice shine. Set aside.
• Separate egg yolks and whites into 2 mixing bowls.
• Add 2 tablespoons plus 1 teaspoon sugar to the yolks; whisk until dissolved. Mix in vanilla extract, milk, and melted butter. Add 1/4 cup plus 1 tablespoon self-rising flour. Whisk just until flour disappears into the batter.
• Add cream of tartar to the egg whites. Whip using a large, clean whisk until stiff peaks form.
• Stir 1/3 of the whites gently into the batter using a silicone spatula, until mostly smooth but streaks of white remain. Gently fold in the rest of the whites, scraping the batter over the top and occasionally rotating the bowl as you go, until batter is light yellow and fluffy.
• Lightly butter a nonstick pan over medium-low to medium heat. Scoop in desired amount of batter. Cover and cook until bubbles form on the surface and edges start to dry, 2 to 3 minutes. Flip pancakes and continue cooking until bottom is golden brown, 2 to 3 minutes more. Repeat with remaining batter.
• Serve pancakes on warm plates and top with the berry mixture.

Steps:

• Preheat griddle to medium-high heat.
• In large bowl, beat eggs; stir in milk and oil.
• Add flour, sugar, baking powder, and salt.
• Stir just until large lumps disappear.
• For thicker pancakes, add 1/4 cup flour; for thinner pancakes, add 1/4 cup milk.
• Lightly grease heated griddle.
• Pour batter, about 1/4 cup at a time onto the prepared griddle.
• Bake until bubbles form and edges start to dry; turn and bake other side.
• Serve hot. Great with strawberries and freshly whipped cream; on Fourth of July or Memorial Day weekend, add blueberries.

Steps:

• Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
• Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
• Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
• Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don't put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
• Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

Steps:

• Sift flour, baking powder, salt and caster sugar into bowl. In a seperate bowl/jug whisk together milk and egg, then whisk in melted butter.
• Pour the milk mixture into the flour and using a fork beat until you have a smooth batter. Any lumps will soon disappear with some mixing.
• Heat a non-stick pan over a medium heat and and some butter or oil. Add a ladle of batter or two for larger/thicker pancakes. Wait until the top of the pancake begins to bubble, then flip over and cook until both sides are golden brown.
• You can keep them warm in the oven but are best fresh.
• Serve with maple syrup and butter. (Apply childlike pancake fantasy here)

Steps:

• To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.
• Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
• Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
• Serve warm pancakes topped with warm or room temperature compote.