By
Jessica Dady
published
These American pancakes are delicious served simply with a berry compote and a spoonful of yogurt.
Light, fluffy and tasty, these American pancakes should be served stacked high for that all-American breakfast feel. They differ from the classic pancake recipe we Europeans are used to, being much thicker and filling. Our version takes just 15 minutes to prep, making it a quick and easy brunch option to make fresh at home. Serve warm with something sweet or pair with maple syrup and crispy bacon as they do across the pond. Either way will prove delicious.
Ingredients
- 200g self-raising flour
- 1tsp baking powder
- 1 medium free range egg
- 300ml semi skimmed milk
- 20g butter
- 1 orange, juiced
- 3tbps caster sugar
- 150g blueberries or blackberries
- 150g raspberries
- 4 heaped tbsp natural yogurt, to serve
WEIGHT CONVERTER
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Method
- To make this pancake recipe, in a large bowl sieve the flour and baking powder then make a small well in the centre.
- Lightly beat the egg in a jug then mix with the milk. Pour a little into the flour at a time whisking continuously until you have a thick smooth batter.
- Heat the butter in a large non stick frying pan and spoon in large tablespoons of batter for each pancake. Cook for 2-3 mins before flipping and cooking for a further 2-3 mins until golden. Keep warm while you cook the remaining pancakes
- To make the fruit compote: Place the orange juice and sugar in a small saucepan and gently heat for 5 mins until the sugar has dissolved. Add the blackberries and blueberries and simmer for 5 mins until the berries pop and release their juices. Set aside to cool slightly.
- Stack 3 American pancakes on a plate and drizzle over the compote and serve with 1 tbsp yogurt.
Top tips for making American pancakes
You can add chocolate chips or even a handful of fresh blueberries into the batter if you want an extra hit of flavour.
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