Waking up to the smell of fresh pancakes really brings me back to my childhood. There is something so nostalgic about pancakes to me. The smell of maple syrup and the hot butter melting 🤤🤤, so good.
These Fluffy American Style pancakes are the perfect thickness and sweetness. They have just the right amount of depth, allowing the center to fluff up tasting delicious and soft. They don't contain too much sugar so that when you pour that maple syrup on top, its just right!
I am obsessed with making these for breakfast at the minute. I like to serve mine with maple syrup, turkey rashers (a good halal substitute!) and some fruit! A great combo!
You can always go dessert pancakes too by adding whipped cream, fruit, syrup or chocolate sauce. I love Nutella, i mean who doesn't! I like to melt some in the microwave in a small bowl for about 20-30 seconds and pour over or even between my pancakes. Yum.
Recipe
Fluffy and soft American style pancakes. Perfectly indulgent with just the right amount of sweetness!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 large or 12 small
Author: Zainab
Ingredients:
For the pancakes;
270g plain flour
2 tsp baking powder
1 tsp salt
4 tablespoons granulated sugar
2 large eggs, lightly beaten
260ml milk
4 tbsp butter, melted and cooled slightly
Method:
1. Begin by adding the flour, baking powder, salt and caster sugar into a large bowl. You can also use a stand mixer with the whisk attachment.
2. In a separate bowl or jug, lightly whisk together the milk and eggs, then whisk in the melted butter.
2. Next pour the milk mixture into the flour mixture and, using a whisk, beat until you have a smooth batter (be sure not to over mix or this will thin the batter). Any lumps will soon disappear with a little mixing. Allow the batter to stand for a few minutes.
3. Heat a non-stick frying pan over a medium-low heat and add a knob of butter. Once the butter begins to sizzle, add a ½ cup of batter if you are making large pancakes or ¼ cup if you are making small pancakes, into the pan creating a circular motion.
Note: The batter will seem very thick but this is how it should be.
4. Wait until the top of the pancake begins to bubble, then using a spatula turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick. Always keep it on a medium-low heat throughout cooking.
4. Repeat until all the batter is used up. Serve with lots of maple syrup/butter or any topping of ypur choice! (**see notes below for what i like to use).
5. Enjoy! 🥞🥓
Notes
These are best eaten immediately. However, i have made a few too many before and i have left them at room temperature uncovered for hours at a time, and gone back to have some more later in the day and they are fine. Alternatively you can store them in an airtight container and pop them in the fringe for a max of 2 days.
**You can use any toppings you like. I love to eat mine with maple syrup, butter, fruit, Nutella and eggs.
I use like to use this maple syrup.
I like to use s spatula like this when making pancakes.
Calories per serving: 230
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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