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American pancakes
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There's nothing like a thick, fluffy pancake for breakfast, and Shaun Rankin's American pancake recipe works wonderfully as a weekend treat for adults and children. If needed, you can pre-cook the pancakes and just flash them for 10-20 seconds in the microwave to reheat when you want to serve - great for large family occasions.
First published in 2015
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Ingredients
Metric
Imperial
Pancakes
- 2 eggs
- 170g of caster sugar
- 140g of unsalted butter, melted
- 340g of plain flour, sifted
- 1/2 tsp baking powder
- 450ml of skimmed milk
- 1 tsp vanilla essence
To serve
- 120ml of maple syrup
- 150g of pecan nuts, chopped
SAVE RECIPE
Equipment
- Crêpe pan
Method
1
Whisk the eggs and sugar together in a large mixing bowl
- 2 eggs
- 170g of caster sugar
2
Add the butter, flour, baking powder, milk and vanilla essence. Mix well, making sure there are no lumps
- 140g of unsalted butter, melted
- 340g of plain flour, sifted
- 1/2 tsp baking powder
- 450ml of skimmed milk
- 1 tsp vanilla essence
3
Place a dry crêpe pan over a medium heat. Once hot, pour in half a ladle of batter, immediately tilting the pan with your other hand to spread the batter evenly
4
Cook until the edges begin to colour and you see small bubbles appearing all over the surface, and then flip the pancake
5
Cook for a few moments on the other side and then slide onto a plate. If you want to serve straight away, keep warm until all the pancakes are cooked
6
To serve the pancakes, top with pecan nuts and drizzle with maple syrup
- 150g of pecan nuts, chopped
- 120ml of maple syrup
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