My mum used to make this American fluffy pancakes recipe for me and my sister for pancake day when I was younger. I remember when I then tasted the other type of crepe like / flat pancake I thought why would you bother having them, when you can have these!
I am still a fan of these little pancakes, which I’ve found out since are like scotch pancakes. My little ones tend to prefer these to traditional pancakes too. We have them for breakfast with maple syrup, mixed berries and plain yogurt – delicious!
I’ve made these with self raising flour, but you can make with plain flour and add a tsp of baking powder instead for the same effect. Also, once cooked you can freeze them and then pop them in the toaster to heat them up.
Preparation time – 10 minutes
Cooking time – 20 minutes
Serves – Makes 10 – 12 small scotch pancakes
Little helpers – Little ones can help make the batter. They can help measure and combine all the ingredients. Older kids can help pour the batter in and help flip them.
Ingredients for Scotch Pancakes
200g Self Raising Flour
Pinch of salt
1 tbsp caster sugar
1 large egg
280 ml Semi-skimmed milk
Butter or sunflower oil for frying
Method for American Fluffy Pancakes Recipe
Sift all dry ingredients into a large bowl. In a separate small bowl whisk together the egg and the milk.
Next create a well in the flour mix and then add the egg and milk mixture to the bowl and mix all together. If it’s lumpy use a whisk to ensure a smooth batter.
Heat your pan over a medium heat. When hot, add a knob of butter or a drizzle of oil to the pan. Then use a small ladle to add your batter to the pan. Depending on the size of your pan you could cook a couple or a few at a time.
Cook each pancake until you see bubbles appear on the surface and the edges aren’t so sloppy. Then flip with your spatular to cook the other side. Only for a couple of minutes each side and that should do it. Cook until both sides are a nice golden brown. Tip if you use oil you will get more of a uniform golden brown, whilst butter gives a mottled effect. I personally prefer butter.
Serve with maple syrup or you could try making a batch of dandelion syrup.
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