Pancakes are a big deal in our house because the children have a wide repertoire of flavours to spread and pour on top of this perfect breakfast. Henry will ask for Fluffy American Pancakes because he loves making them with me. There are simple but fun steps to give American Pancakes their light, spongy texture so it’s a great recipe to let the kids help with.
Makes 10 Pancakes
180g self raising flour
1/2 tsp salt
2 tsps baking powder
1 tbsp sugar
3 large eggs
1 tbsp plain or Greek yoghurt
unsalted butter for frying
- Sift the flour, salt, baking powder and sugar into a mixing bowl. Separate the yolks and whites of the 3 eggs then whip the whites until foamed.
- Whisk the egg yolks and add them to the flour then whisk while gradually adding the milk. Add the yoghurt then continue whisking until smooth.
- Tip the whipped egg whites into the mixture and fold in using a spatula. (If you’ve seen Schitt’s Creek then I’ll save you the time and say folding is mixing in a vertical circular motion rather than stirring which is a horizontal circular motion. This keeps air going into the mixture.)
- Put a small knob of butter into two small frying pans (using two pans just makes it faster). Melt over a medium heat then use a brush to spread the butter evenly the size of a pancake.
- I use a 1/4 cup (60ml) to add the mixture so the pancakes are roughly the same size. Cook until bubbles start to pop on the top, about 60-90 seconds, then turn and cook for another 30-60 seconds.
- Keep cooked pancakes in a 75° oven to stay warm while you cook the others.