Fluffy American style pancakes or griddlecakes are often served for breakfast across the North American continent piled up in towers dripping with maple syrup. This is how I first encountered them sat at the counter in a dinner on the West coast. They were served with a side of crispy grilled streaky bacon the size of a small hill and enough coffee to float a cruise liner. The waitress wore a red and white gingham apron and I felt as if I had walked on to a movie set.
American pancakes are made from a light batter cooked on a flat top, griddle plate or in a heavy-bottomed frying pan. The batter is made with flour, eggs, a raising agent and milk, buttermilk or yoghurt and have a moist open texture. Scotch pancakes or drop scones are made with a similar but sweeter thicker batter so are similar in appearance but smaller with a heavier texture. Scotch pancakes are made to be slathered in salty butter.
Now at home, the girls all love crepes, so if I make griddlecakes or drop scones, I would have to eat the whole stack and it would have to be with bacon. If you prefer yours just sweet, as a dessert, you can serve them with nuts, fruits like bananas, blueberries and apples with cinnamon, honey, cream, ice cream, and chocolate sauce, just like pancakes. However you like your American pancakes, savoury or sweet, enjoy.
Fluffy American Pancakes
140 gram Plain Flour
125 ml whole Jersey Milk
1 large free-range Egg
30 gram Caster Sugar
2 tablespoons melted Jersey Butter ( plus some extra for cooking )
1 teaspoon Vanilla Essence
1 teaspoon Baking Powder
A large pinch of Salt
Take a large bowl and sift in the flour, baking powder, sugar and salt. In a jug, whisk the milk egg, vanilla essence and melted butter together with a fork.
Slowly pour the liquid into bowl and the fork mix together to make a smooth batter. When the batter is smooth set aside for ten or so minutes.
Heat a heavy-bottomed frying pan over a medium heat and add a knob of butter. When has melted and started to bubble, add a small ladle of pancake batter. Circle the ladle on the batter to make a thick round pancake.
When the top of the pancake begins to bubble, turn it over and cook until both sides are golden brown and the pancake has risen to about one centimetre thick.
Remove the pancake and put on a tray and place in a warm oven. Heat another piece of butter and repeat the process until all the batter is used up.