American Pancakes!


‘Ello lovely people!

I have 3 words for you. 3 words that change lives. Are you ready?

Pancakes for lunch.

That’s right, I said it. Pancakes for lunch is a winner.

Now there are two types of pancake in the UK: Traditional pancakes (more like crepes) or American pancakes (or Scotch pancakes… I think they’re slightly different, but I’m not sure there’s much between them).

However, I went with the fluffy, stackable kind. I followed this recipe, from the BBC Food website, and it’s the best one I have found so far (although I am always open to new ones. Gotta keep an open mind on the pancake front). So if you would like a proper recipe, just click the link above or right here, and it will take you on over to their website, where everything is listed in a much more helpful form I’m sure.

If you are like me and want the fool proof version, with my odd little tweak here and there, I shall list it bellow for you!

The food you will need to turn into another food is:

135g of plain flour

1 teaspoon of baking powder

1/2 teaspoon of salt

2 tablespoons of caster sugar

130 ml of milk

1 large egg

2 tablespoons of melted butter.

Vanilla Extract

Cinnamon Sugar (optional)




If you haven’t already, make sure you do this way before everything else. It needs to cool so it won’t scramble your eggs, so do this first and maybe even stick it in the fridge for a short amount of time (maybe 5 minutes?). Just make sure it doesn’t all start to harden again!

Step 2: Put all the dry stuff together.


Give it a sift if you want. I don’t always sift it all, only if it looks like it needs it.

Step 3: Put all the wet stuff together.

Mix it all together in a separate bowl or jug… or just in the same pot/pan/bowl that you melted the butter in. SAY NO TO WASHING UP!

Step 4: Put the wet stuff in the dry stuff.


You could do it in steps or just could just bung it all in and mix, mix, mix. Stir it all together until it’s relatively smooth. Once smooth, add your vanilla essence, as much as you would like.

Step 5: Heat up a frying pan.

Or skillet or something, I always use a frying pan. Just something to cook your pancakes in. Melt a little bit of butter in there to lubricate (haha lubricate). The butter will help the batter to cook and the crisp up the outsides of your pancakes.

Step 6: Cook your pancakes!


I have a mini ladel (because I’m so fancy) but you can use a tablespoon (how’s about that one you measured the caster sugar with, eyy?) Pour it into your pan and make sure it lays evenly. In my experience it should do this by itself. Here’s where you can add a little cinnamon sugar is you fancy.

Wait until you see bubbles form on the top of your pancake, that means it’s ready to flip! Use a metal spatula (or fish slice, the fancy way of saying metal spatula) to ease the cooked side up off of the bottom of the pan and flip!

Step 7: Stack ’em up.


Once you’ve cooked all of your pancakes, stack them up on a plate! You could drizzle them with maple or golden syrup, add butter if you really want to, squirty/whipped cream or fresh fruit.

All of it is good and nothing hurts!

If you guys are looking for a super filling, sweet treat, give these a bash. They’re so yummy!

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