As pancake day approaches, and I am the size of a house (8.5 months pregnant) where all I fancy is sweet treats, what a great excuse to whip up my favourite American style pancakes. The recipe is pretty basic, but depending on my mood and what I have in the fridge/larder, I dress them up accordingly.
Makes 8-10 reasonably sized pancakes
275g plain flour (or wholemeal if you prefer a healthier option)
1 tsp salt
1 tsp maple syrup (or honey)
2 tsp baking powder
265ml semi skimmed milk
4 tsp melted butter (or coconut oil if you prefer a healthier option) plus more for cooking
2 medium eggs
Measure and mix together the dry ingredients. Add the maple syrup, milk and eggs and beat together (I usually just use a whisk, as I can't be bothered to wash up the accessories for the mixer). Add the slightly cooled butter/oil at the end and continue to mix to make a smooth batter.
My go-to is to add lemon zest to the mixture and when cooking the pancakes, studding them with blueberries. Although, you can do pretty much anything. At Christmas I used Orange zest and studded with cranberries. I've added chopped pistachios and rosewater to the mixture before, which was divine (you need at least 2-4 tbsp of rosewater to add enough flavour. Lime and coconut (lime zest and desiccated coconut), Orange and cinnamon (Orange zest and 1.5 tsp cinnamon) are also delicious... The possibilities are endless.
You can then serve them with yogurt, honey, maple syrup, fruit, seeds, whatever you fancy. You can stack them high or portion them out.
So, if you fancy American style pancakes instead of our traditional crepes this Pancake Day... Give this recipe a whirl, you won't be disappointed.