American style breakfast pancakes

    30 min

    These American pancakes are made with self-raising flour and are more like crepes than the usual European pancakes. You can either serve these as they are with a dusting of icing sugar and maple syrup, or try one of three variations as an alternative: apple, banana and lime maple syrup, or blueberry.


    Cheshire, England, UK
    4 people made this

    Serves: 4 

    • For the pancakes
    • 200g self-raising flour
    • 1 teaspoon baking powder
    • 1 pinch salt
    • 1 medium egg
    • 300ml milk
    • 1 tablespoon butter, melted
    • oil for frying
    • Apple variation
    • 2 tablespoons caster sugar
    • 3 Granny Smith apples, peeled, cored and diced
    • 2 tablespoons butter, softened
    • 1 tablespoon cinnamon
    • Banana and lime maple variation
    • 45g butter
    • 3 1/2 tablespoons maple syrup
    • 2 bananas, thickly sliced
    • 2 tablespoons lime juice
    • Blueberry variation
    • 75g blueberries
    • 4 tablespoons runny honey

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Sift the flour, baking powder and salt into a large bowl. Make a well in the middle.
    2. Lightly whisk the egg in a small bowl and add the milk. Whisk together then slowly add to the flour, whisking thoroughly until free of lumps and it resembles a smooth batter. Whisk in the melted butter.
    3. Heat 1 teaspoon oil in a large frying pan and pour in a ladle of batter. Cook until bubbling on the surface then turn over.
    4. Apple and cinnamon: Add the sugar with the dry batter ingredients and make the batter as described above. Add the apples to the batter. Stir the butter with enough cinnamon to give it a light brown colour. Serve with the hot pancakes.
    5. Banana and lime syrup: Melt the butter and maple syrup in a pan over a gentle heat. Add the bananas to the pan, turn up the heat and stir until sizzling. Remove from the heat, stir in the lime juice and serve with the hot pancakes.
    6. Blueberry and honey: Add the blueberries to the batter mix. Serve after cooking with a dusting of icing and warm runny honey.


    For the cinnamon butter it's better to prepare this beforehand and leave it to harden in a fridge.

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