Recipe: Easy American Pancakes
Angellica's very own American pancake recipe is perfect for a lazy weekend breakfast
This recipe is so quick and easy to make. The pancakes are light and fluffy and reminds me of trips to America, sitting in diners and eating way too much.
Serve them with maple syrup for that authentic taste or anything you have in the cupboard - that's how it usually works in my house!
You may like your pancakes thicker (then add more flour) or thinner (then add more milk). Either way it’s up to you!
Ingredients
2 2/3 cups all-purpose or cake flour
2 tbsp baking powder
1/3 cup of granulated sugar
1 tsp salt
2 ½ cups milk
2 eggs
85g melted salted butter
1 tsp vanilla
Method
- In a large bowl whisk together the flour baking powder, sugar and salt.
- In another bowl mix the milk, eggs, oil and vanilla.
- Make a well in the dry ingredients and pour the egg mixture in. Whisk together until the batter is smooth.
- Now, get your pan or griddle ready on a medium heat, and brush with a little oil.
- With a scooper or ladle (use the same one which will help you try and keep all your pancakes the same size), take one scoop of batter and pour it onto your already heated pan (have two on the go if you can).
- When your pancakes start to bubble at the surface and are golden brown underneath, then flip them over and watch them puff up!
- Repeat and continue until you’ve used up all your batter placing cooked pancakes on a warm, covered plate.
- Serve with whatever you like! Just eat and enjoy!
NB Use either flour listed above, but cake flour makes the pancakes fluffy and airy.
Cake flour substitue recipe
- Grab a cup of plain flour and remove 2 tablespoons.
- Replace the two tablespoons of flour with cornflour (so with this recipe I did this three times).
- Sift together twice – this makes sure the two ingredients are mixed properly together but also aerates it.
Cornflour is extra fine and lowers the gluten formation, hence making the pancakes lighter.
Angellica Bell presents the Scala Radio Breakfast Show on Saturday and Sunday from 10am