It’s Pancake Day, or just another Tuesday for Americans. Pancakes are joked to be a staple food in American culture. I can’t completely disagree with this stereotype, but I guess being an American who loves pancakes any day of the week doesn’t really persuade people to get away from the ‘fat American’ stereotype. But listen here bloggers, even Ms Brigid Farrell came clean about loving this American guilty food pleasure. “Okay, you won this week” she said after taking a bite of these delicious American pancakes. That’s right, America won this round!
First trick to creating your new best fluffy friend is to use self-rising flour rather than regular. You Brits won’t believe that a pancake should be fluffy, but the second you sink your teeth into the stacked goodness, you’ll understand why we don’t enjoy your thin little crepe things. Self-rising flour does all the work for you with half the batter.
Let’s talk about sugar. Now we know that pancakes aren’t something to be consumed every day as part of healthy diet. But when they are, don’t be afraid to add in the caster sugar. English pancakes don’t call for it, but you do all sprinkle some sugar on after the cakes are done, then suppress it with a bit of lemon. Either way you’re getting all the sugar, so add the two teaspoons of sugar into the batter and forget about sprinkling it on top.
And what’s the hype on all these insane American toppings? Check out the International House of Pancakes for all the favourites.
On my pancakes I just sliced a few fresh strawberries. But if you’re feeling daring and really American, throw in some chocolate chips to the batter and let the melted morsels surprise you, in a good way. Blueberry pancakes are also an American favourite. You can’t really add much into those crepe like pancakes because they’re too flat. In American style pancakes, a round blueberry fits perfectly.
And on a very serious note, if you want to feel American for a day, get one necessary ingredient. Maple syrup. Americans love it, and you will too.
Don’t say I never warned you when you find yourself addicted to fluffy pancakes. Enjoy!
- 135 grams of self-rising flour
- One teaspoon baking powder
- Half a teaspoon salt
- Two tablespoons caster sugar
- 130ml milk
- One large egg
- Two tablespoons melted butter
Fluffy Pancake Cooking Time:
- Mix together the flour, baking powder, salt and caster sugar into a large bowl. In another bowl mix together the milk, melted butter and egg.
- Pour the milk mixture into the flour bowl and whisk together until the batter is smooth. Try to make it free of lumps. We were unsuccessful at this, so don’t fret if you have a few freestanding lumps as well.
- Heat a non-stick frying pan over medium heat and add a few sprays of my best friend, the one calorie no stick pan spray.
- Pour in a desired amount of batter. Small pancakes are easier to flip. It will seem thicker batter than what you’re used to, but this is how it should be. The pancake will begin to bubble throughout. When it does, flip it! Golden brown is where you want them.
- Be overly happy about adding butter and maple syrup. Any toppings like strawberries or bananas are a good addition too.
Here’s the link to our pancake day video.