Recipe for American Style Pancakes

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This week’s guest blog is a recipe for American Style Pancakes from Pixie Hall Cakes

American Style Pancakes

So here we are again. The kids are back at school after a lovely long, hot summer, there’s a hint of autumn on the breeze as the cool air of the school run brings promises of falling leaves and wet walks. I’ve said it before but I really do love this time of year. The trees are starting to turn gloriously golden and red while the days are still warm. It’s gorgeous.

Before I get into all things apple, spice and pumpkin for the autumn months, I want to pay tribute to the warm summer that still lingers with us. A last hurrah if you will, to the beautiful berries that are coming to the end of their season. Here’s to the lazy weekend mornings with family and friends and the time to make a proper breakfast.

I chose these thick, American style pancakes as they are perfect at this time of year. Topped with the aforementioned berries and a drizzle of maple syrup they are a wonderful mix of sweet, tart and comforting. Of course, I couldn’t possibly limit your topping choices though. Think about chocolate or caramel sauce, bacon and eggs, bananas and cream (though not all at once). The possibilities are endless but the recipe is a good one. An easy to mix, easy to cook recipe with ingredients you may have in your cupboard already. Heat up a good, heavy frying pan or flat griddle and get to work on these impossibly fluffy, just sweet enough beauties and enjoy them with those you love.

 

American Style Pancakes (makes around 16 depending on size)

Ingredients:

330g plain flour

2 tbsp baking powder

1tsp salt

225g sugar

4 eggs, beaten

450ml milk

4 tbsp butter, melted

 

Method:

In a large bowl, whisk together the flour, baking powder, salt and sugar.

In a jug, combine the eggs, milk and melted butter.

Pour the wet ingredients into the dry and mix until just combined. Don’t overmix the batter, it should be a little lumpy.

Heat up your frying pan or griddle over a medium-high heat and, a ladle at a time, cook the pancakes until small bubbles form on the top, flip and then brown the other side. It might take a couple of tries to get the heat and timing down but you’ll get there.

Keep cooked pancakes warm in a low oven and serve with whatever takes your fancy.

 

Linds Hall runs Pixie Hall Cakes in Fakenham and can be found selling her delicious baking at Fakenham Farmers’ Market on the 4th Saturday of each month.

Photographs by Keith Osborn Photography