20 mins


6 large pancakes




Now and again

American Pancakes

If you like bacon and egg, with a slice of fried bread, and perhaps black pudding, cooked in such a way that the whole thing is not only gorgeous, but healthy too.


150g self raising flour


1 large egg


2 tablespoons icing sugar


2 tablespoons sunflower oil


130ml milk (you might need a splash more)


pinch of salt


Maple syrup to taste

How to do it
Making the basic batter

1. In a large mixing bowl, sieve the flour and icing sugar together.


2. Add the egg, sunflower oil and salt, and whisk together with a hand whisk.


3. Add the milk, a little at a time, whisking as you go. You don’t want to go too thick or thin with the batter. It should resemble thick pouring cream. If it goes too thin, add a little more flour.


4. Set aside for 5 minutes to settle.

Useful Tip

You’ll need a good frying pan for this bit. Use a wide, shallow pan, and a plastic spatula for turning. Don’t try and toss these ones, they are far too hefty for that!


Also, do be careful when turning the pancakes over. The pancakes are heavy and can splash in the hot oil, so keep your hands out of the way where you can.

Cooking the pancakes

1. Lightly whisk the batter again to check for lumps. Put the oven on at 100°C to keep the pancakes warm when they are cooked.


2. Put your pan on the heat with 2 tablespoons of sunflower oil. The heat should be medium to get the pan hot, then turn it down a little just before adding your batter.


3. Test the oil using a teaspoon of batter. It should cook almost immediately. Remove the test piece, and if the oil is hot enough, add a large spoonful of batter to the pan. I usually get two large pancakes in at a time.


4. When you see bubbles appearing on the surface of the pancake, they are ready to flip over. This usually takes a couple of minutes. Carefully, using your plastic spatula, edge it underneath and turn them over. If the pancakes are looking very dark, turn the heat down a little.


5. After another couple of minutes cooking, turn the pancakes again to check they are cooked. If they are looking a bit wobbly, turn them again and leave for 20-30 seconds.


6. When they are cooked, place on a baking tray and into the oven to keep warm while you cook the rest of the batter.


7. Drizzle with maple syrup and serve as you like them! See some ideas below.


Bacon, Blueberries and Maple Syrup

The Classic American Breakfast! All you need to do is put some streaky bacon under the grill and cook until crisp, then place on top of your freshly made pancakes and smother in maple syrup. Delicious! Oh, and blueberries are optional too!

Berry pancakes

There’s nothing like warm fruit! These are simple to make, just add some berries of your choice to the batter before you add it to the pan and cook for a little longer, on a lower heat. Try these with a dollop of mascarpone or double cream, and definitely eat them warm.

Apple and Cinnamon Pancakes

The perfect Autumnal treat! Add a teaspoon of cinnamon to the batter before cooking, then make a delicious apple and cinnamon syrup. Peel and core a large apple (any will do), then chop into small cubes. Place this in a saucepan and add 50ml maple syrup and a teaspoon of cinnamon. Cook for 5 mins then pour over your pancakes. Delicious!


These delicious meals all use the same basic principles as this recipe,
so broaden your menu and try something new today!
Dessert, eggs, Special Occasions