5 from 10 votes
Easy Peasy American Pancakes
Easy Peasy American Pancakes combine self-raising flour, sugar, salt, eggs, and milk to form a smooth, thick batter that cooks into small, fluffy pancakes with a lightly golden surface. These pancakes can be served with maple syrup, berries, or bacon, making a versatile breakfast or brunch option.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
24
pancakes
Calories:
59 kcal
Course:
Dessert, Breakfast, Baked Goods, Brunch
Cuisine:
American
Ingredients
- 300 g self-raising flour
- 1 tablespoon caster sugar
- ½ teaspoon salt
- 2 egg
- 300 ml milk
- cooking oil for frying
- maple syrup or other toppings of your choice, and/or
- Bacon
- Berry
Instructions
- Place the flour, sugar and salt in a mixing bowl and mix together thoroughly (to ensure the sugar and salt are evenly distributed.)
- Measure out the milk in a measuring jug and add the eggs. Use a balloon whisk to mix the milk and eggs together thoroughly.
- Pour the liquid into the flour slowly, whisking constantly to ensure the flour and liquid are well combined. You should end up with a smooth thick pancake batter.
- Put 1 teaspoon of oil in a large frying pan and place on a medium heat for 1 minute, swirl the oil so it evenly coats the base of the frying pan and put the frying pan back on the heat.
- Pour 1 tablespoon (See Note 1) of pancake batter into the frying pan and use the spoon to shape it into a nice circle shape. Repeat 3 times so you have 3 small pancakes in your frying pan.
- You should allow each pancake to cook for approximately 30 seconds on the first side. In reality, by the time you have shaped the third pancake, it will probably be time to flip the first one.
- Using a spatula or fish slice (See Note 2) lift up one edge of the first pancake to see if it is looking nicely cooked / a light golden brown.
- When the pancake is cooked nicely on the bottom, use the fish slice / spatula to turn the pancake over.
- Cook each pancake for about 30 seconds on the second side – or until golden brown and cooked through.
- Again, you can use a fish slice or spatula to lift up a corner and check it is nicely browned.
- When each pancake is cooked, use the spatula / fish slice to lift it out onto a plate and place the frying pan back over the heat.
- Pour in about ½ a teaspoon of oil and swirl. Put the pan back on the heat and immediately repeat the above process to make the second batch of pancakes.
- Continue until you have used up all the pancake batter.
- Serve the pancakes with maple syrup and bacon (See Note 3) and/or berries… or any other toppings of your choice.
Cup of Yum
Notes
- An actual tablespoon equals 15 ml, important for accurate measurements especially in the UK.
- A fish slice is recommended for flipping pancakes as it lifts the edge gently, though a spatula is an acceptable alternative.
- Bacon can be oven-cooked at 200°C (180°C fan) for 8-10 minutes for even crispness.
- Cooked pancakes freeze well for future use.
- Nutrition information is approximate and meant as a general reference.
Nutrition Information
Calories
59kcal
(3%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
0.2g
(1%)
Trans Fat
0.01g
(1%)
Cholesterol
15mg
(5%)
Sodium
60mg
(3%)
Potassium
35mg
(1%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
33IU
(1%)
Vitamin C
0.02mg
(0%)
Calcium
19mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 24 pancakes
Amount Per Serving
Calories 59
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 60mg | 3% |
| Potassium | 35mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.