Fluffy American Pancakes with Assorted Toppings is a traditional American recipe for a classic thick and fluffy breakfast pancake with a range of potential topping that makes a great breakfast for Valentine's day or brunch for Shrove Tuesday. The full recipe is presented here and I hope you enjoy this classic American version of: Fluffy American Pancakes with Assorted Toppings.
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American pancakes are thick and fluffy, great for breakfast, served with a range of toppings.
Ingredients:
8 slices pancetta, to serve
8 slices smoked streaky bacon
sunflower oil and butter, for cooking
blueberries, to serve (optional)
For the pancakes:
300g self-raising flour
1 tsp baking powder
1 tbsp caster sugar
2 medium eggs
1 tbsp maple syrup, plus extra to serve
300ml milk
For the Cherry-berry Syrup
200g fresh or frozen blueberries
150g frozen or canned pitted cherries
1 tsp cornflour
1 vanilla pod, or 1 tsp bean paste or extract
2 tbsp sugar
Method:
Begin with the cherry-berry syrup. Tip the blueberries, cherries, cornflour, 2 tbsp sugar and the vanilla into a pan, and stir until the berries are coated in cornflour. Add 1 tbsp water, then place over a high heat and bubble for a minute or 2 until syrupy but the berries are still holding their shape. Set aside to cool, then remove the vanilla pod, if using (wash the vanilla and stick in a jar of sugar to make vanilla sugar). This is best served warm.
If serving with pancetta or bacon, pre-heat your oven to 200°C (180°C fan/400°F/gas mark 6). Line a baking tray with baking parchment and lay on the pancetta or bacon in a single layer. Put another piece of parchment on top, followed by a second baking tray, and bake for 12-15 minutes until crisp. If you want maple bacon, as the bacon cooks, brush it with maple syrup for a sticky sweet finish. Turn it regularly so it doesn’t burn.
To make the pancakes, get a little helper to weigh out and tip the flour, baking powder and sugar into a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the maple syrup and milk while whisking.
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you like, (I made 20cm [8 in] pancakes for a serving size of one per person). Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook another batch. Serve pancakes with pancetta or bacon and maple syrup. Alternatively, you can serve with the bacon, a dollop of mascarpone and the cherry-berry syrup. Another way would be to top with fresh blueberries, drizzled with maple syrup.
