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Pancakes! Yay!

american-pancakesIt’s Pancake Tuesday tomorrow, just in case you hadn’t noticed your local shop trying to make displays of flour and Jif lemon look enticing.

I love pancakes and eat them regularly, and often make American Pancakes as an alternative to crepes.  They’re smaller and thicker than the usual pancakes, and because of this other ingredients can be added to the batter. They’re really fantastic with maple syrup.

American Pancakes


  • 255g/9oz plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tbsp caster sugar
  • 250ml/9fl oz milk
  • 2 medium eggs, lightly beaten
  • 6 tbsp cottage cheese, or yogurt, or creme fraiche
  • 55g/2oz unsalted butter, melted


  1. Make the batter by combining all the ingredients in a mixing bowl or food processor.
  2. Heat the frying pan and add a small amount of butter.  Pour in the batter to make circles approximately 8cm in diameter.
  3. Cook on a medium heat until bubbles appear on the surface, which usually takes 1-2 minutes.  Flip the pancake over and cook the other side for about the same amount of time.
  4. Serve with your choice of toppings: maple syrup, honey, nutella and ice-cream are all good.

You can also add fruit or chocolate to the batter – try small chunks of banana, strawberry, blueberries or chocolate chips.

In case that doesn’t sound fancy enough for you, the Guardian has some suggestions for cheffy pancakes.  And tomorrow, I think I’m going to try the Coconut Macaroon Pancakes from 101 Cookbooks that we mentioned here before.  If you want to keep it old-school, Donal Skehan has a Basic Pancake Recipe on Good Mood Food.


  1. Interesting. Being from the US, I didn’t think of anything but “American-style” pancakes when I found out about Pancake Tuesday. So, typically, the pancakes are more like crepes? I’ll probably make pancakes tomorrow (since I now live in Dublin), but the day will always be Mardi Gras, red beans and rice, jambalaya and etouffee to me.

  2. We’re probably going to have to keep various parties happy – some like thin, some prefer the fluffy American version… What to do but suck it up and make all varieties? It’s a tough life 😉 Must check out the Coconut Macaroon Pancakes on 101 Cookbooks too…

  3. I’ve just put the batter together. I think if you’re making it for tomorrow, you don’t need to heat the coconut milk, at least that’s what I’ve decided. The lumps will come to their senses overnight. I’m worried they’re going to have that weird coconut milk flavour that some cans have.

    Thanks for reminding me about Pancake Tuesday, I always miss it, but now…I’ll be eating coconut macaroon pancakes.

  4. Hey Ruth, same here, just made the coconut batter and did a test drive! I heated the coconut milk but don’t think it’s necessary. They’re really good – a bit thick and slower to cook than American pancakes, but so tasty.

  5. lunch in 17 minutes and I’m starving! Can’t wait for pancakes later, but having lived in France for a year, I’ll be having crepes with just sugar and butter, oh yum (and getting hungrier!)

  6. We have these every Thursday – they’re drop scones, they’re like American pancakes but minus the cottage cheese/yogurt etc. I have taken to using buttermilk instead of milk for a lot of baking, especially when baking powder or bread soda is required as the acidity reacts with the powder quicker…anyway here’s the link. I just shove everything in a pyrex jug (handy for pouring and then put in dishwasher!) and whisk with a fork for delicious drop scones!