Fruity American Pancakes Recipes

FRUITY PANCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat two non-stick baking sheets with cooking spray.
• Sift together the flour, sugar, baking soda, and salt. Gradually beat the flour mixture into the egg whites to form a batter. Evenly fold the fruit cocktail into the batter. Dollop the batter in 2 tablespoon portions onto the prepared baking pans, leaving at least 2 inches between pancakes.
• Bake in preheated oven until puffed and golden brown, 10 to 15 minutes.

FRUITY AMERICAN PANCAKES

Steps:

• Beat the whole eggs and yolk with the sugar and baking powder, then add the butter. Beat the flour slowly into the egg mix to make a batter, then pour in the milk and leave to stand in a warm place for 10 mins (the consistency should be like thick custard).
• Put a frying pan on a medium heat, then rub with buttered kitchen paper. Put large spoonfuls of the mix into the pan (remember, these are thick pancakes) and cook for about 3 mins until bubbles form on top and the edges start to brown. Turn and cook for a further 3 mins. Keep the made pancakes warm and repeat until all the mix is used (any extra pancakes can be frozen for later).
• Warm the cherries through gently then spoon over the pancakes and top with a big dollop of crème fraîche.

AMERICAN PANCAKES

Steps:

• Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
• Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
• Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
• Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don't put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
• Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

AMERICAN BLUEBERRY PANCAKES

Steps:

• Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
• Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
• Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
• Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
• Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
• Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
• Cover with kitchen paper to keep warm while you use up the rest of the batter.
• Serve with golden or maple syrup and the rest of the blueberries.