Is there anything better than waking up to a stack of pancakes on a weekend (or weekday!) morning?
This particular stack of pancakes is the classic, fluffy American pancake. The recipe is simple; a base to add the fillings and toppings of your dreams to. I like blueberries, or sometimes banana slices and chocolate chips, but always with a pat of salted butter and a drizzle of maple syrup (or for extra decadence, try this blueberry-maple syrup).
Whichever way you like your pancakes, this recipe is the solid foundation you need. It makes 8-10 smaller pancakes or 3 large pancakes, enough to serve 2 hungry people. Happy breakfast! Or brunch! Or, honestly, breakfast for dinner!
American Pancakes
Classic, fluffy American pancakes
Ingredients
- 170 grams all purpose flour
- 1 tablespoon white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 250 milliliters milk
- 2 tablespoons neutral vegetable oil e.g. canola or sunflower, plus extra for frying
- 1 egg
Instructions
- In a medium bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, oil and egg. Pour the wet ingredients into the dry, and mix until just combined. It should still be lumpy. Let stand for about 5 minutes.
- Heat a little oil in a skillet or griddle over medium heat. For smaller pancakes, scoop about 60ml (¼ cup) of batter into the skillet. For large, diner style pancakes, scoop about 120ml (½ cup) of batter.
- Cook on one side until the edges start to dry and bubbles start to form all over the surface. Flip, and cook until the pancake has puffed up. Remove to a plate. Serve warm, with butter, maple syrup, fresh fruit, or any other toppings you like!
Notes
- If you want to add fruit or other fillings to the batter, fold these in after the batter has rested for 5 minutes. Blueberries, strawberries, banana slices, and chocolate chips all work well!