Road Trip.

Back in 2012, Daniel and I went on an adventure and travelled in an RV  from Miami to New York. The experience was amazing. We saw lots and did lots. Travelling this way meant we had to find places to stop that could accommodate a 26 foot long RV and that often meant we stopped at roadside diners for a  quick meal. After the third diner, we went to, there was one thing we could definitely count on being on the menu… pancakes. Not just any pancakes, but big thick fluffy ones. These were delicious. Commonly served with just butter and something called “pancake syrup” which I’ve learnt this is made from corn syrup and high fructose corn syrup – ingredients that Americans seem to love but me, not so much. Another thing that Americans love is big portion sizes – one plate was large enough for the both of us!

When making these at home, getting the right combination of ingredients together is essential. Too much baking powder and you’ll get a horrible aftertaste. Too little baking powder and your pancakes won’t rise as much. I prefer to make my own self-raising flour as store bought loses it’s potency over time and can produce disappointing results.

We make pancakes on the weekend. It’s the one time we actually sit down together as a family and eat breakfast together. With added fruit on top and a little syrup, you’ll be the family hero for the morning at least. But sometimes we eat these on the go and nude. I know what you’re thinking… we’re not nude, the pancakes are! They are great as is without anything else with them. Pack them in a lunchbox for school or container to eat on the go. However you have them, give this recipe a go.

American Style Pancakes

Big thick and fluffy pancakes - what great pancakes should be! While I love trying different pancake recipes from all over the world, this recipe is definitely a family favourite.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 large pancakes

Ingredients

 

• 1 tablespoon baking powder, level
• 1 pinch salt
• 1 teaspoon sugar
• 2 large Eggs, beaten
• 2 tablespoons butter, melted and cooled
• 1 ¼ cups milk
• 1 ½ cups all-purpose flour
• butter for frying

Instructions

 

BLENDER

• The easiest way to make these is to put all the ingredients into a blender and blitz until smooth.

BY HAND:

• If you do mix up the batter by hand in a bowl, make a well in the flour. Then add baking powder, salt, sugar.
• Mix together the eggs, melted butter and milk, then add into the flour and beat together until smooth.
• Transfer into a jug as it's much easier to pour the batter into the pan than to spoon it.
• Heat a smooth non-stick frying pan on the stove.
• When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it's time to cook the second side, and this needs only about 1 minute, if that.

Notes

• If you want them for school lunches, make them smaller than you would for breakfast.
• Serve with fresh fruit such as sliced banana, strawberries and blueberries.
• You can use the following as an alternative to American pancake syrup - jam, golden syrup, maple syrup, compote,  or berry couli.