American Pancakes
Fluffy stacked pancakes piled with fresh berries — the Saturday morning that makes weekends.
- Total
- 30 min
- Serves
- 4
The Saturday-morning classic: a simple batter of flour, eggs and milk cooked into golden American-style pancakes, stacked tall and topped with raspberries and blueberries. Fluffy, warm and endlessly customizable, they're the breakfast that makes the weekend feel like the weekend. Maple syrup is the only required accessory.
Ingredients
- 100g Flour
- 2 large Eggs
- 300ml Milk
- 1 tbls Sunflower Oil
- to serve Sugar
- to serve Raspberries
- to serve Blueberries
Instructions
- Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 30 mins to rest if you have time, or start cooking straight away.
- Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.
- Serve with lemon wedges and sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.
Nutrition (per serving)
- Calories
- 250
- Protein
- 0 g
- Fat
- 0 g
- Carbs
- 0 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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