These American style pancakes came into being from incessant nagging from our brother for bacon and maple syrup pancakes. Wanting the nagging to end, coupled with a birthday, this recipe came into being. They’re dairy free, very light in texture and carry heavier toppings well. I added banana and maple syrup to mine, and there are thousands more toppings you can choose from! If you’re in the market for a healthier style of pancake or want to top with blueberry compote, try our oat pancake recipe.
Recipe makes about 10 pancakes.
Equipment:
- Jug
- Frying Pan
- Scale
- Sieve
- Spatula
Ingredients:
- 300g plain flour
- 1tsp baking powder
- 2 eggs
- 200ml milk
- Dash of vanilla
- 30g caster sugar
- 15g melted butter
Method:
- Sieve all the dry ingredients together.
- Mix all of the wet ingredients together, and add to the dry ingredients, mixing well to form a smooth, thick batter.
- Spray a little oil onto a frying pan and spoon in in small portions.
- When bubbles form on top of the pancake, use the spatula to flip over. Cook until golden brown.
- Top with any toppings you want to. We recommend blueberry compote, bacon and maple syrup, chocolate and strawberries, the list goes on!