American Style Pancakes Recipes

PANCAKES USA STYLIE

Steps:

• First separate the eggs, putting the whites into one bowl and the yolks into another.
• Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter.
• Whisk the whites with 1 pinch of sea salt until they form stiff peaks, then fold into the batter - it is now ready to use.
• Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.
• At this point sprinkle your chosen flavouring (see below) onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
• You can make these pancakes large or small, depending on what you prefer. Serve them with a drizzle of maple syrup, or even with some butter or crème fraîche. If you choose to sprinkle with a flavouring, try one of these... fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple, grated chocolate - anything else you can imagine...

AMERICAN-STYLE SOUFFLE PANCAKES

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.

FLUFFY CANADIAN PANCAKES

Steps:

• In a medium bowl, combine flour and baking powder. Stir in milk and egg yolk until smooth.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

AMERICAN PANCAKES

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.

ALL-AMERICAN PANCAKES

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.