Hands up if you seriously considered taking a whole day off work for Pancake Day? (slow raises hand) If you follow me on Instagram, you’ll have seen me recently mention how I think Pancake Day should be a public holiday.
The whole point of Pancake Day is to eat pancakes for breakfast, lunch, dinner and dessert, right? And how are we supposed to do that whilst still holding onto our full time jobs!? I’m thinking of starting a petition, so let me know if you’d be on board.
After having some cracking stacks of pancakes recently, i’ve come to the conclusion we shouldn’t limit our pancake intake to once a year. They’re too delicious to waste and are the perfect addition to a rainy day or special birthday.
So in that vein, i’m writing this post to ensure we all up our pancake eating game, and i’m here to inspire you with a Fluffy American Pancakes recipe.
Before I share this recipe, i’d like to add in a quick disclaimer. Although the pancakes in these photos are mine, it was actually my lovely boyfriend who made them this time. BUT I was there to supervise the whole time and I added all the toppings!
So here’s how I (he) made them:
- 200g self-raising flour
- 1 ½ tsp baking powder
- vegetable oil
- 1 tbsp caster sugar
- 200ml milk
- 3 large eggs
- 25g melted butter
- All the toppings you fancy and more
Mix together your flour, baking powder, and caster sugar in a bowl. Make a hole in the middle and pour in the eggs, melted butter, and milk. Whisk all ingredients together and pour into a jug.
Heat your butter and oil in a frying pan and wait to heat up. The butter will froth a little and that’s when you know it’s ready. Pour some batter from the jug into the pan until it forms a small circle. You don’t want to pour too much in, as it will make them harder to flip. You can do a few at a time, but just make sure each one has its own space as they expand when cooking.
Once the bottom is golden brown and holds it’s shape, you’re ready to flip. Cook the other side until a similar colour, and your pancake is ready! I like to eat mine as a stack so my top tip for this would be to pop your oven on a low heat, and keep the cooked pancakes warm until you’re finished cooking.
This recipe was originally meant to serve four, but we all know that with pancake recipes, it’s better to go double.
I topped mine with summer berries, blueberries, white and milk chocolate chips and a generous drizzle of maple syrup. Another favourite of mine is the classic streaky bacon and maple syrup which is simply the dream. Honestly i’m thinking about it now and basically dribbling over my laptop.
If you’re slightly concerned about eating your days allowance of calories in one go but would still like to indulge in some pancake fun, I recently shared my favourite Banana Pancake recipe. Still very much a sweet treat, just without the added serving of naughtiness.
What are your favourite pancake toppings? I’d love to know!