Want to master making fluffy pancakes? Not so much a delicacy (because they're best enjoyed in an enormous stack), but nonetheless, American pancakes are a fantastic weekend brunch treat.
The irresistible fluffiness of a perfectly constructed pancake is unbeatable and we've been on the hunt to find the perfect recipe to share. You're going to need two bowls, a non-stick skillet or heavy-based pan and a dollop of batter made from a few special ingredients. Oh, and then a drizzle (or more) or maple syrup and any toppings that tickle your fancy.
We've got loads more recipes on our hub page.
How to make fluffy pancakes
- 30g butter (melted and cooled) plus extra for frying
- 2½ teaspoons baking powder
- 1/4 teaspoon of salt
- 1 teaspoon caster sugar
- 2 beaten large eggs
- 150ml milk
- 150ml buttermilk
- 225g plain flour
1. Whisk together the flour, baking powder, salt and sugar in a large bowl. In a separate bowl mix the butter, milk, and eggs.
2. Make a well in the dry mixture and pour in the soft mixture. Now beat.
3. Transfer to a jug.
4. Place your pan on the heat.
5. Pour the batter onto your hot pan and give each side up to a minute on a medium heat.
6. Serve as you wish. A helping of streaky bacon, a cluster of fresh berries, a few slices of banana... We enjoy these fluffy pancakes with maple syrup.
How to make American pancakes like Nigella Lawson
When it comes to making American pancakes, Nigella Lawson goes by the philosophy that they should be fantastically thick and fluffy. And we couldn't agree more. Here's everything you'll need to serve four to six people:
- Baking powder, two and a half teaspoons
- Sugar, one teaspoon
- Two large eggs
- Butter, 30g
- A pinch of salt
- Milk, 300ml
- Plain flour, 225g
- Butter, for frying
1. To start with, Nigella Lawson recommends whizzing up all of your ingredients in a blender. Which, given that we're anticipating making these pancakes as a lazy weekend treat, suits us pretty well. If you don't have a blender you can simply mix all of the ingredients together in a bowl.
2. Before you begin making your pancakes, Nigella suggests you should ensure that the batter is in a jug as this will make it much easier to pour it into a hot pan. Alternatively use a ladle.
3. Next, she heats a smooth griddle or pan on the stove. When it's suitably warm, you should pour a small amount of batter into the pan – enough to form a small, fluffy pancake that's easily to stack.
4. You'll know that the underside of the pancake is cooked once the upper side has begun bubbling. At this point, it's now possible to flip it over and cook the other side. Nigell says the second side should take less time, perhaps on a minute or so.
Toppings: as we mentioned previously, one of the best things things about American pancakes is the variety of toppings available. Nigella Lawson says that she enjoys hers with maple syrup, but the choice is really up to you.
More delicious pancake recipes
- Vegan pancakes – simple ingredients but delicious results