All-american pancakes
servings
4 (makes 8 pancakes)
ingredients
• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 cup 1% milk
• 1 egg, beaten
• 1 tablespoon plus 1 teaspoon melted butter
Equipment list
• Mixing bowl
• Measuring cups
• Liquid measuring cup
• Measuring spoons
• Large spoon
• Small pan
• Non-stick griddle or large frying pan
• Metal spatula
method
You don’t need to visit your local diner or pancake house to enjoy a great weekend breakfast treat. This is the simplest and easiest recipe to remember and works brilliantly every time. It’s all made in one bowl too, which means less washing up – always a bonus! If you have any leftover batter it’ll keep happily covered in the fridge for a day or two.Jamie’s top tips• Add some variety to your pancakes by sprinkling over some blueberries, raisins, or diced banana before flipping them over.• These pancakes are especially good with a poached or over easy egg on top, especially when the warm yolk pours out onto the pancake.• To tell if the griddle is hot enough add in a few drops of water and if it bounces across it for a second or two before evaporating the pan is at the right temperature.1. Whisk the flour, baking powder, and salt together in a mixing bowl. Add the milk, egg, and 1 tablespoon of the melted butter and stir just until blended. Don’t over mix—it’s fine if there are a few lumps.2. Heat a non-stick griddle or large frying pan over medium heat. Grease the griddle with the remaining butter. Using a ¼ cup measure, pour the batter onto the griddle. Cook until the bottom is golden brown and bubbles form on the top of the pancake.3. Flip and cook until the second side is also golden, then serve with your favorite topping.Serving suggestions:A drizzle of maple syrup, a handful of seasonal berries, or even a side of the Simplest fruit salad, would make great accompaniments. Try out different toppings to find your favorite and to keep things interesting.Tips from the dietitian:• To add some fiber into the mix, replace half of the all-purpose flour in the batter with whole wheat or buckwheat flour. These flours will make a thicker mix so add a little splash of milk if you like a thinner pancake.• Serve some 0% yogurt and additional fruit on top for a more filling breakfast.Food safety:Don’t lick the bowl you used for the pancake batter – raw eggs can be bad to your health. You don’t need to visit your local diner or pancake house to enjoy a great weekend breakfast treat. This is the simplest and easiest recipe to remember and works brilliantly every time. It’s all made in one bowl too, which means less washing up – always a bonus! If you have any leftover batter it’ll keep happily covered in the fridge for a day or two.
Jamie’s top tips
• Add some variety to your pancakes by sprinkling over some blueberries, raisins, or diced banana before flipping them over.
• These pancakes are especially good with a poached or over easy egg on top, especially when the warm yolk pours out onto the pancake.
• To tell if the griddle is hot enough add in a few drops of water and if it bounces across it for a second or two before evaporating the pan is at the right temperature.
1. Whisk the flour, baking powder, and salt together in a mixing bowl. Add the milk, egg, and 1 tablespoon of the melted butter and stir just until blended. Don’t over mix—it’s fine if there are a few lumps.
2. Heat a non-stick griddle or large frying pan over medium heat. Grease the griddle with the remaining butter. Using a ¼ cup measure, pour the batter onto the griddle. Cook until the bottom is golden brown and bubbles form on the top of the pancake.
3. Flip and cook until the second side is also golden, then serve with your favorite topping.
Serving suggestions:
A drizzle of maple syrup, a handful of seasonal berries, or even a side of the Simplest fruit salad, would make great accompaniments. Try out different toppings to find your favorite and to keep things interesting.
Tips from the dietitian:
• To add some fiber into the mix, replace half of the all-purpose flour in the batter with whole wheat or buckwheat flour. These flours will make a thicker mix so add a little splash of milk if you like a thinner pancake.
• Serve some 0% yogurt and additional fruit on top for a more filling breakfast.
Food safety:
Don’t lick the bowl you used for the pancake batter – raw eggs can be bad to your health.