Recipe: American-style Pancakes

Recipe: American-style Pancakes

Two things you need to know about me: 1) Brunch is my favourite meal, and 2) I freaking LOVE pancakes! For a while they were my standard Saturday breakfast (sorry, brunch) staple until my fitfam-by-force boyfriend came along and ruined it all *side eye* – I guess I love him in spite of his healthy eating habits lol.

Anyway now I only have them every couple of weeks, and I insist on perfection whether I have them at home or at a restaurant πŸ˜€ Below is my recipe for this delicious treat, try it out and let me know what you think!

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  • Prep time: 15 mins
  • Cooking time: 20 mins
  • Serves: 2-3 people
  • Calories per serving: 348*

*Note that the calorie count is based on a serving size of 3 pancakes and does not include toppings

What you’ll need

Main Ingredients

  • Semi-skimmed milk – 1 cup (roughly 250ml)
  • Plain flour – 3/4 cup (roughly 150g)
  • Eggs – 1
  • Salt – 1/4 teaspoon
  • Ground nutmeg – 1/4 teaspoon
  • Vanilla extract – 1/2 teaspoon
  • Brown sugar – 2 tablespoons
  • Baking powder – 1 and 1/2 tablespoon
  • Olive oil – 1 tablespoon
  • Butter (to line pan)

Toppings

  • Strawberries – sliced
  • Bananas – sliced
  • Almond flakes
  • Maple syrup or honey
  • Whipped cream

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Instructions

This recipe should make about 8 pancakes…

  1. [Lazy chef tip – rather than mixing my ingredients by hand in a bowl, I use my blender instead – it’s super-easy and super-quick!]
    As we are using a blender start by pouring in the milk to make it easier on the blender blades. Add the flour, egg, sugar, salt, baking powder, nutmeg, vanilla and olive oil (in any order) and blend away
  2. Heat up a non-stick frying pan on low to medium heat and use a brush to melt and spread half a teaspoon of butter on the pan
  3. Pour about a quarter of a cup of the mixture into the pan to make one pancake. Flip over once bubbles have formed on the surface and the underside is a golden colour
    [Tip – you can add your almonds at this point once the bubbles form. Sprinkle them onto the bubble surface then flip over]
  4. Do this over until you have used all the batter, brushing the pan with butter as you go so the pancakes don’t stick. Stack cooked pancakes one on top of the other andΒ  keep them warm until ready to eat
  5. Serve with the extras and enjoy!

The Result

Fluffy, delicious pancakes with a hint of vanilla and nutmeg. The almonds add an extra bit of sweetness so you can use less syrup. What other toppings do you like on your pancakes?

Nom πŸ™‚

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