How to make fluffy, American-style pancakes
I have a thing for pancakes. It’s pretty much my default brunch choice and regular weekend craving. You’ll probably have noticed they feature heavily across my Instagram feed or breakfast review blogs.
But believe it or not, despite being such a simple dish to make, pancakes do vary everywhere you go and people can fuck them up (see my review of Trading Post Coffee Roasters), so, yes, I do have them a lot.
With Shrove Tuesday (otherwise known as Pancake Day, the national holiday) fast approaching, I thought I’d share my recipe for sweet, delicious, fluffy American-style pancakes. Then we’re going to top them off with some crispy bacon and caramelised bananas. Or anything you like!
American pancakes with bacon and caramelised bananas
Recipe | Makes approx 4. pancakes
- 140g plain flour
- 1 medium egg
- 130ml milk
- 3tbsp butter
- 2tbsp caster sugar (+ 40g for caramel)
- 1tsp baking powder
- 1tsp salt
- Vanilla essence
- Bacon rashers
- 1 medium ripe banana, peeled and sliced
- Place four bacon rashers on a baking tray and put it in the cold oven. Turn the oven on and set to 180°. Set a timer for 15 minutes.
- Melt two tablespoons of butter in a bowl or large jug (I just whizz it in the microwave for about 20 seconds).
- Combine the milk with the butter, crack the egg in and mix well with a fork.
- Sift the flour, sugar, baking powder and salt into the mixture and mix thoroughly until smooth. Add a few drops of vanilla essence.
- The consistency should be thick like cake batter by now. Place a good, non-stick pan on the hob and turn the heat on medium-high to get the pan hot.
- Add a small knob of butter to the pan and distribute. Turn the hob down to a medium heat and drop a spoonful of batter into the pan with a large kitchen spoon – use the back to spread the batter out slightly into a pancake shape.
- It will start to cook quickly on the bottom, but don’t worry if it looks a bit small. Flip the pancake over – the raw batter on the bottom will spread out now, so use the back of your spoon to manipulate this.
- Place the cooked pancake on a plate and repeat steps 6-7 until you have used all of your batter.
- Check the bacon to see how well done and crispy it is. If it’s done to your liking, turn the oven off. I place the plate on pancakes in the oven to keep them warm.
- Place your pan back on the hob and gently cook 40g of caster sugar until it begins to caramelise.
- Take off the heat and add 1tbsp of butter, 1tbsp of cold water and a few drops of vanilla essence and stir quickly.
- Add the bananas to the pan and return to the hob, heating gently. Flip each slice after around a minute, or once the bottom has caramelised. Cook for a further minute.
- Assemble your pancakes, bacon and bananas, pour the remaining caramel over and dig in!
What’s your favourite combination of topping for your pancakes? Let me know in the comments below or tag me on Instagram if you make them!