Fluffy American Pan Cakes


  • 1 Cup of All Purpose Flour
  • 2 Eggs
  • 1/2 Cup of milk
  • 4 Tbsp Powder Sugar
  • Butter
  • 2 Tsp Baking Powder

How It’s Made:

In a  bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter with sugar. In a separate bowl sift the flour, baking powder.

Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.


Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.


Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.


Serve with lashings of real maple syrup and extra butter if you like.

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