favorite
print
rate
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 175 g self raising flour
  • 1 large egg
  • ½ tsp baking powder
  • 300 ml buttermilk (see tips)
  • 1 pinch salt
  • 1 tbsp caster sugar
  • 1 tsp vanilla bean paste or extract
  • sunflower oil, for cooking
TO SERVE - Optional
  • maple syrup, agave syrup or golden syrup
  • Greek Yoghurt
  • Fresh fruit such as berries or banana
  • Crispy bacon
American Pancakes American Pancakes

American Pancakes

Pancakes are pretty much on the menu every weekend in my house and always get a thumbs up from whoever is sitting around the kitchen table. These thick, light and fluffy American style pancakes are super easy to make. Sometimes they’ll be served with juicy blueberries and creamy Greek yoghurt, other times sprinkled with cinnamon sugar and sliced bananas. But, for an occasional treat we will fry up some delicious streaky bacon to serve on top then drizzle the whole lot generously with maple syrup


  1. To make the pancake batter simply beat everything together either in a food processor or by hand with a balloon whisk, giving you a thick batter.
  2. Heat a large frying pan or pancake pan over a medium heat.
  3. Add enough oil to the pan to coat the surface. Drop large spoonfuls of the batter into the pan, and leave to cook for around 1-2 minutes until small bubbles start to rise to the surface. Carefully flip each one over and cook the other side for about 1 minute. You will probably cook 3-4 in you pan at a time. Continue making the rest of the pancakes, keeping the others warm by sitting on a plate and cover with a tea towel.
  4. Serve the fluffy pancakes stacked onto plates with plenty of syrup poured over and your chosen serving options.


Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

American Pancakes

Pancakes are pretty much on the menu every weekend in my house and always get a thumbs up from whoever is sitting around the kitchen table. These thick, light and fluffy American style pancakes are super easy to make. Sometimes they’ll be served with juicy blueberries and creamy Greek yoghurt, other times sprinkled with cinnamon sugar and sliced bananas. But, for an occasional treat we will fry up some delicious streaky bacon to serve on top then drizzle the whole lot generously with maple syrup

favorite
print
rate
Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 175 g self raising flour
  • 1 large egg
  • ½ tsp baking powder
  • 300 ml buttermilk (see tips)
  • 1 pinch salt
  • 1 tbsp caster sugar
  • 1 tsp vanilla bean paste or extract
  • sunflower oil, for cooking
TO SERVE - Optional
  • maple syrup, agave syrup or golden syrup
  • Greek Yoghurt
  • Fresh fruit such as berries or banana
  • Crispy bacon
  1. To make the pancake batter simply beat everything together either in a food processor or by hand with a balloon whisk, giving you a thick batter.
  2. Heat a large frying pan or pancake pan over a medium heat.
  3. Add enough oil to the pan to coat the surface. Drop large spoonfuls of the batter into the pan, and leave to cook for around 1-2 minutes until small bubbles start to rise to the surface. Carefully flip each one over and cook the other side for about 1 minute. You will probably cook 3-4 in you pan at a time. Continue making the rest of the pancakes, keeping the others warm by sitting on a plate and cover with a tea towel.
  4. Serve the fluffy pancakes stacked onto plates with plenty of syrup poured over and your chosen serving options.


Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.