American pancakes are easier to master than it might seem, especially if you follow our trusted recipe and top tips for perfect pancakes every time. Once you've assembled your stack, feel free to experiment with your toppings – the options are endless! Go classic with a generous drizzle of maple syrup and banana slices, or check out these alternative topping ideas if you're after something a little less traditional.
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Yields:
10 serving(s)
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Cal/Serv:
210
Ingredients
175g
self-raising flour, sifted
2tsp.
baking powder
A pinch of salt
142g
tub soured cream
3
large eggs, beaten
75g
unsalted butter
Muscovado sugar, bacon or Greek yogurt to serve
Directions
Step 1
Put the flour in a large bowl. Stir in the baking powder and salt and make a well in the centre.
Step 2
Whisk the soured cream, 100ml cold water and the eggs together in a jug. Gradually whisk this mixture into the flour until you have a smooth, slightly thick batter.
Step 3
Put a large solid non-stick frying pan over a medium heat. Add 1tsp of the butter and heat until it shimmers. Spoon half a ladle of batter into the middle of the pan to make a thickish pancake.
Step 4
After around 1min bubbles will appear on the surface of the pancake, at which point it's ready to be turned. Give it another 45sec on the other side - it should puff up like a little soufflé. Lift the pancake on to a warm plate and continue with the remaining batter mixture and butter.
Step 5
Serve with the muscovado bacon and a drizzle of maple syrup, or with Greek yogurt and honey.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
