Real American Pancakes

July 28, 2009

panckes.jpg In our house Sundays are eagerly awaited. Sunday even has a new name: it is officially called pancake day. The tradition of eating pancakes every Sunday has gotten so out of control, I reckon my kids would suffer from some kind of post traumatic stress if for some reason they were given muffins instead of pancakes one Sunday!

Now ironically in Courtney’s American house they have ‘skinny pancakes’, which I guess are more the European type, but we Europeans here in Paris love the American-type fluffy, smaller pancakes.

It has taken us years to perfect a recipe for the perfect American pancake here in Europe but I think we have come close to achieving it. The secret is all in the buttermilk, and I have actually now figured out how to make fake buttermilk if you cannot find it in the country you live in. Just add 2 tablespoons of vinegar or lemon juice to 500 ml of normal milk and let it stand for 10 mins. It will sour up the milk and make it perfect to make the baking soda rise (another key ingredient)! Baking soda, or Soda Bicarbonate is sometimes sold in the cleaning section of some European shops, but don’t worry, it is all the same stuff…

So here’s the recipe:

American-style pancakes

-350 g of flour
-80 g of sugar (or 100 g if you have a sweet tooth)
-2½  teaspoon of baking powder
-½ teaspoon of baking soda
-1 pinch of salt
-500 ml buttermilk (or home soured milk)
-2 big eggs
-50 g of melted butter
-1 packet of fresh blueberries

Mix together the flour, baking powder, baking soda, sugar and salt in a bowl. In a separate bowl mix together the buttermilk, eggs and melted butter and pour it over the dry ingredients. Stir everything together until it is just combined, don’t over mix. At the very end add in the blueberries. I try to let it sit for about 10-15 mins if I have the time as it gives the flour a bit of time to absorb the fluid and the batter gets a bit thicker and more homogenous.

Let a knob of butter melt in a frying pan and have fun making your pancakes! I normally serve them with maple syrup, bananas and ricotta (which is my daughter’s favourite), or alternatively with yogurt and blackcurrant jelly (this is sooo good).

For a printable version of this recipe, click here.

– Emilie


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Comments (8)

Courtney
July 28, 2009

I can’t wait to try your recipe! Because even though we are faithful fans of Michael’s ‘skinny pancakes’, we also like to make ‘fat pancakes’ from time to time!

In our house, it’s Saturdays that are the pancake days!
xoxo


Robin
August 7, 2009

Hello! ^^ I stumbled across your recipe. I’m American, and we often eat “American” pancakes, and I just wanted to tell you that butter is not necessary while you cook them. You can just put the batter straight on a hot pan.

In fact, I think it tastes best when you finish cooking them and then put butter and syrup on top of them. ^^ <333


Courtney
August 8, 2009

We just made these this morning and they’re delicious! Really, the best American pancakes we’ve ever made…


November 6, 2009

[…] Real American Pancakes by Emilie, because we have been religiously cooking these pancakes for Sunday breakfast ever since […]


MeloMag
December 15, 2009

I’m from Argentina and i don’t really think i’m going to find buttermilk is there something that i could use instead?


MeloMag
December 15, 2009

i mean…can i use curd? or something like that?


Emilie
December 15, 2009

The other day I used 2 plain yogurts and top them up with milk to make up 500 ml. The pancakes were delicious…


Mouli
December 23, 2010

Thanks for the recipe – its become a firm family favourite and my son and husband look forward to their Saturday breakfast !


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