We can stay up all night, swapping manly stories… and in the morning, I’m making waffles!
// Donkey from Shrek
American Pancakes // 2014
Shockingly I have only recently discovered these awesome breakfast treats myself. And no – that’s not due to my love of the lie-in, I’ve just never been that experimental with my breakfast. I do have my boyfriend, Alex, to thank for this introduction (I assume I may get in a little bit of trouble if I don’t acknowledge his influence on this matter!) So, with this in mind I have posted the recipe for the first American pancakes I tried below:
YOUR BASIC AMERICAN PANCAKES
Recipe (Serves 4)
- 3 large/medium eggs (free range)
- 115g plain flour
- 1 teaspoon baking powder (heaped)
- 140ml milk (I use semi-skimmed)
- A pinch of salt
This recipe actually works really well if there are two of you in the kitchen. You can get the pancakes and toppings all sorted and plated up so you sit down at the same time, both feeling like you’ve contributed! One of you takes the pancake prep, the other the toppings prep. But don’t worry if it’s just you – this won’t be too much work! And if there are more of you, you can take shift work on this – or maybe one day, if you’re lucky, reach the coveted ‘breakfast in bed’.
First of all you might want to start off by getting organised. Utensils wise, you will need: two large-medium bowls, a large non-stick pan, a ladle, an electric whisk, a mixing spoon, a set of scales, and a spatula. Plating-up wise you will need: four plates, four sets of knives and forks, various bowls and plates for your toppings. It is also a good idea to have a warm plate on a very low heat in the oven to keep your pancakes warm until you’ve finished cooking all of them – the same goes for keeping your crispy bacon warm, if you’re cooking a lot.
First of all separate your eggs. You want the whites in one bowl and the yolks in the other. Next add your flour, baking powder and milk to the bowl with the yolks and mix everything together. This should form a smooth, thick batter.
Now add the salt to the egg whites and whisk until they form soft peaks. (I use an electric whisk, otherwise you will be there all morning!) Then carefully fold the whites into the batter.
Next, heat your pan on a medium heat. Ladle a spoonful of batter into the pan (repeat one or two more times depending on the size of your pan). Leave for a minute or two, until the bottom starts to go firm and golden in colour. At that point, use your spatula to flip the pancake over and cook the other side until golden too.
Repeat until you run out of batter.
Finally, stack up your American pancakes on the warm plate to serve.
Now for the fun bit – the toppings!
I first tried these fluffy delights back in the summer of 2014. I had just returned from Provence, in the South of France, and Alex cooked me a welcome home breakfast. We had the classic bacon and maple syrup, then a summer berry mix (raspberries, blackberries, strawberries & blueberries) and finally – just to be extra decadent – some lovely honeycomb brought back as a present for Alex from my hol’s. Served with some orange juice, what could be better?!
American Pancakes // 2014
I still maintain that the classic crispy bacon and sweet, sticky maple syrup is the best thing for your American pancakes. But I will concede that this may not be either practical nor healthy for the everyday and should maybe just be saved for those occasional lovely and lazy Sunday mornings!
A popular healthy alternative is to add blueberries. These little blue fruits can be served in or on your pancakes, and taste lovely with a dollop of plain yoghurt. You could also great the zest of a lemon or orange into the batter for some citrus zing.
Summer berries are another great go-to with American pancakes. They are fresh and healthy and especially if you’re serving with syrup, they can help to cut through the sweetness with a sour hit.
Another choice is a more savoury classic: bacon and egg. Scrambled is my go-to choice for this dish, but you can experiment and see what works for you.
A new one I am looking forward to trying is sliced banana, with a drizzle of honey. If you fancy indulging your sweet tooth, this topping also works well with chocolate chips thrown into the mix.
I have also heard of Nutella (sorry not a fan) or the very Wimbledon – strawberries and cream.
The beauty of this breakfast is its versatility, it can be a healthy daily go to or that decadent once a month thing. It’s completely up to you, mix and match your toppings and fillings and let me know what you’ve tried below…