American Style Pancakes

Pancake Day! Everyone’s favourite thing about lent, and when everyone momentarily acts half religious again. The other being Christmas, or when they want to get married in a church. Aaaaanyway, Andy (my housemate) has requested American style pancakes this year so that’s what he’s getting. Topped with Maple Syrup and crispy fried bacon. I still remember a few years ago when the idea of this completely disgusted me, but these days the sweet/savoury combo is just down right salivating. PASS ME THE BACON.


Also, I’m doing this before actually making the pancakes… so I’m relying on an old picture of ones I made when some friends came round last year and I made Sunday morning hangover pancakes. I will get some proper snaps tonight, but the recipe is the same.

American Style Pancakes
Prep time
Cook time
Total time
Serves: 4-6
  • For the pancakes:
  • 135g/4¾oz plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tbsp caster sugar
  • 130ml/4½fl oz milk
  • 1 large egg, lightly beaten
  • 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking
  • For the toppings:
  • Streaky bacon, fried until crispy
  • Maple Syrup
  1. Sift the flour in to a large bowl along with the baking powder, salt and caster sugar. In a separate bowl whisk the milk with the egg. Mix in the melted butter.
  2. Pour the milk/egg mixture into the flour mix and beat with a fork until the lumps have all disappeared. Leave it to stand for a few minutes.
  3. Heat a non-stick frying pan and melt a knob of butter. Drop one ladle full (two if your pan is big enough for two separate pancakes) and fry until the top starts to bubble. Flip and cook both sides until they are golden brown and the pancake has risen by about 1cm.
  4. Serve warm topped with bacon and covered in maple syrup.

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