For Americans: It is pancake day next Tuesday. How do you go about making those fluffy US pancakes?

Question

I doubt our American friends have the same tradition...but basically we eat lots of pancakes. UK pancakes are kind of half way between the fluffy US type and the flat crispy French kind.

Answer 1

Surely you could do a google.com search to get some US recipes?

Answer 2

I don't know if they're fluffy enough for you, but I always use the recipe you can find in the link below. This is pretty much the standard 'American' recipe from what I've experienced.

The ingredients are thus:
* 1 cup all-purpose flour
* 1 tablespoon sugar
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1 beaten egg
* 1 cup milk
* 2 tablespoons cooking oil

I most often make a double batch to make sure there are enough. If there are any leftovers, I put them in the fridge or freezer and re-heat in a toaster or toaster oven.

I think that adding a little bit more salt and baking powder would create more air bubbles and make them fluffier, but don't over do it. I'd probably add a little extra sugar too to offset the salt.

I sometimes like to put chunks/bits of bacon into the batter or scattering them in after the batter is poured into the pan. Either way, I like them with butter and (real) maple syrup. My girlfriend likes them with dark chocolate chips scattered into the batter after it's poured, then served with whipped cream on top.

Good luck! Mmmmm, pancakes!
(It's snowing here, pancakes sound like a good idea, but I think I'll settle for some oatmeal...with butter and maple syrup, of course.)

Answer 3

These would be fluffy Canadian pancakes (LOL)... but they're still good!
One of my children has milk allergies so I learned to make these milk-free and they are very good. Secret to making good pancakes: combine dry and wet ingredients separately, add wet to dry and stir only until lumps are gone.

Here's my recipe:
2 cups flour, 2 tablespoons baking powder, 2 tablespoons white sugar, 1 teaspoon salt.
2 eggs, 1/2 cup orange juice, 1 + 1/2 cups water, 1/4 cup oil (lightly beat - whisk or fork - all wet ingredients)

I use a griddle because you get nice even heat. When the pancakes begin to bubble and the 'wet' look is gone, it's time to turn them over. And here's another tip: if your griddle holds 8 pancakes at one time, only put 7 on and leave spot #8 open. Flip the first seven pancakes, then add #8. When #8 is ready to flip -- the first 7 will be done! No peeking or multiple flipping and your pancakes stay nice and fluffy.

Answer 4

When I make pancakes I usually beat the eggs until light in colour and when I have everything mixed in the bowl I add 1tsp baking powder to the batter, I find that my pancakes are very fluffy.

Answer 5

scotch pancakes/droppes scones are very light and fluffy, here is my recipe, mine allways work
200g self raising flour
1 level teaspoon salt
25g castor sugar
1 tablespoon syrup
1 large egg
1/4 litre of milk

sieve all dry ingredients
add egg syrup and enough milk to make a thick batter
drop mixture onto a hot griddle of non stick frying pan
cook until brown on both sides(3-4 mins) should be enough for both sides. glxx

this recipe makes 12, grease your griddle with a little oil or butter before the first use

Answer 6

I suspect you might mean the Christian pancake day - it is not american, it is beginning of the christian fasting before easter.
But I like both kinds, the ones with egg and flour (I buy it in the packet, so dont know the recipe I am afraid). and I love the American ones with maple syrup.
Yummy. Funny thing is I only eat them once a year - silly really as I love them, no reason why I cant eat them all year round - hey I can eat them all year round...

Answer 7

If you can buy Bisquick, there is a pancake recipe on the box for standard pancakes and also one for light and fluffy pancakes with lemon juice, sugar and baking powder. They come out really nice and fluffy with a great flavor.

Answer 8

Instead of using milk use soda water or lemonade it makes pancakes a lot fluffier & not so heavy in the stomach. You add enough of the soda water or lemonade until you get the same consistency as you would if you were adding milk.

Answer 9

Well...I take 1 cup unbleached all purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tbl sugar (optional), sift into a bowl....then I take a glass measuring cup...pour milk to 1 cup line...add one egg...a couple tablespoons of white vinegar...and 1 tbl of canola oil...let it set a bit for about 5 minutes...mix together with dry ingredients...have been making these for years...I drop fresh/frozen blueberries on top of them as they cook...serve with butter and syrup...everytime my grandson's come to have a sleep over...I say what would you like for breakfast tomorrow?...Blueberry pancakes!...They are excellent without blueberries too...enjoy! Makes 5 - 6 medium pancakes.

Answer 10

'Jiff' do an American pancake mix - the ingredients are all in a plastic bottle and you just top the bottle up with milk the shake it. Haven't tried making them, but I know that they sell them in Morrisons supermarkets. Hope this helps!

Answer 11

1 Teaspoon of Bi-Carb Soda per batch