Lauren's Classic American Pancakes
These classic American pancakes make for a quick, unfussy, and crowd-pleasing breakfast. They're easily adaptable too—just add a handful of blueberries, chocolate chips, porridge oats, or other fill-ins when you mix the wet ingredients with the dry. If you like your pancake on the fluffier side, add 1 tbsp of baking powder. Stack them up and top with butter and maple syrup, fresh fruit, jam or honey.
Makes 12 mini or 4 large pancakes
Makes 12 mini or 4 large pancakes
Ingredients
- 200g plain flour
- 1 tbsp baking powder, optional
- 1 tsp salt
- 1 tbsp sugar
- 1 large egg
- 300ml milk
- 50g butter, melted but not hot, plus more for frying
- For a fluffier pancake, add 1 tbsp baking powder
Method
- Sift together flour, baking powder, salt, and sugar; in a separate bowl mix together eggs, milk, and butter
- Pour the wet ingredients into the dry ingredients and stir just until mixture is combined; do not over-mix as this will result in tough pancakes
- Melt enough butter in a frying pan to lightly coat the bottom of the pan
- Pour 1/3 cup of batter into the pan to make small pancakes, or 1 cup to make large pancakes; fry on medium-high heat until the edges of the pancakes are set, then flip and fry until the bottom is golden
BK Tips
- To keep pancakes warm before serving, placed cooked pancakes on a tray in a warm oven at 120°C (100°C fan)
