Large diner style pancakes are an icon of American food. And rightly so; the soft, fluffy pancakes are far superior to the papery, bland crepe that we so often eat in Europe. There will be many who disagree of course, but I haven’t eaten a traditional pancake on Shrove Tuesday for nearly a decade and I don’t intend to start anytime soon.
For me the American pancake is superior. That is why I was overjoyed to see them on the breakfast menu for my last morning in New Orleans and indeed the USA. Here the pancakes (or hotcakes as they are colloquially known) were suitably “southern”, punctuated by molten pockets of fruity, sweet banana. Now I tend to avoid cooked banana at all costs – I find it cloying and sickly – but here it served to sweeten the pancake to the point where I could forego the customary syrup. This is a great healthy alternative. But for those of you craving the classic, I would leave the bananas out, and instead top these spongy pancakes with bacon (grilled until darkly brown and crisp) and maple syrup. That sweet/salty contrast proves to be a winner every time.
Whichever way you prefer them, here is my bonus recipe for basic American style pancakes. Adapt them as you choose.
Level: medium
Methods: batter making
Skills: frying
Time: 30 minutes
Makes: Serves 6
Ingredients
350g self-raising flour
2tsp bicarbonate of soda
1tsp salt
2tbsp caster sugar
200ml buttermilk
400ml whole milk
2 eggs
100g unsalted butter, melted, plus extra for frying
Method
1. In a bowl, mix the flour, bicarbonate of soda, salt and sugar together.
2. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter.
3. Pour the wet mixture into the dry and stir to combine. Do not over beat – if the batter is lumpy, set it aside for a few minutes and any lumps will disappear.
4. Melt a small knob of butter in a large frying pan over a medium heat.
5. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of your pan, you may be able to make more than one pancake at a time.
6. Cook the pancakes for about a minute, or until the underside is golden-brown and the top is bubbling. Then turn them over using a palette knife or fish slice and cook for another minute.
7. Keep the pancakes warm in a very low oven while you cook the remaining batter.
8. Serve the pancakes stacked on top of each other, with the toppings of your choice.
Mastication / Destination 