Food with JP Passion: Fluffy American Style Pancakes

I couldn’t let the coming pancake Tuesday go and not share my favourite go-to recipe for pancakes.

I make this for my nephew Matthew every time he has a sleepover at mine. It’s always a deal-breaker. He will stay over once I promise to make him pancakes in the morning with maple syrup and bacon – his favourite breakfast!

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My top tip is to make the pancake batter the night before and leave in the fridge for the following day. This recipe makes American-style pancakes that I love to serve for breakfast or brunch with streaky bacon and maple syrup drizzled generously all over. The combination of the salty bacon, sweet syrup and fluffy pancakes is simply sublime. 

Ingredients - Makes 8 to 10 pancakes

  • 200g self-raising flour
  • 70g Caster sugar
  • 1 tablespoon of baking powder                                                                        
  • 300ml milk
  • 1 egg
  • 100g butter, 50g melted
  • 1 teaspoon good vanilla extract

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Method:

1. In a large mixing bowl sift the flour, baking powder and sugar.

2. In a measuring jug mix the egg, milk and vanilla extract.

3. Make a well in the middle of the dry ingredients and slowly add the wet ingredients and whisk together until you have a nice smooth batter.

4. Pop into the fridge for at least an hour or, as I normally do, overnight.

5. Just before you are ready to cook the pancakes add in the 50g melted butter – this will prevent the pancakes from sticking to the pan.

6. Over a medium heat, melt a knob of butter in a large non-stick pan.

7. Using a ladle, pour in three ladles-full of the pancake batter (You should be able to cook three pancakes at a time).

8. When you see bubbles start to form on the surface of the pancake it’s ready to turn and cook until the other side is golden brown. As you batch-cook them place onto a plate and put into a warmed oven until you are ready to serve.

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