I often spend a large amount of time thinking of new breakfast ideas for the usual Sunday morning, given there is more time at the weekend than during the week, which is where these American Style Pancakes come into play.
But what if the need for a great American Style Pancake comes during the week, given we don’t call it Shrove Sunday?
Great question, and one I hope to answer with this recipe.
American Style Pancakes – The Recipe
- 200g Self Raising Flour
- 1 & 1/2 tsp Baking Powder
- 2 tbsp Sugar
- 25g Butter, melted
- 200ml Milk
- 2 Eggs
Put the flour, baking pwoder and sugar into a bowl and combine well.
Add the milk and eggs into a jug, and mix through with a fork. Add to the dry ingredients and mix thoroughly.
Add the melted butter and combine, pouring the mix back into the jog that had the milk in it.
Place in the fridge for 30mins.
Put a saucepan on a high heat, and add a ladel full of mix to the pan.
When you see the top of the pancake bubble inwards (you will know what I mean when you see it), flip it over and cook on the other side for a
There you go, fluffy American Style Pancakes!few minutes.
American Style Pancakes – Cookware
American Style Pancakes – Ingredient Breakdown
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods.
Cereal flour is the main ingredient of bread, which is a staple food for most cultures.
Wheat flour is one of the most important ingredients in Oceanic, European, South American, North American, Middle Eastern, North Indian and North African cultures, and is the defining ingredient in their styles of breads and pastries.
Wheat is the most common base for flour.
Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas.
Rye flour is a constituent of bread in central Europe.
Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour).
Meal is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways.
For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.
Compound sugars, also called disaccharides or double sugars, are molecules composed of two monosaccharides joined by a glycosidic bond. Common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). In the body, compound sugars are hydrolysed into simple sugars.
Table sugar, granulated sugar or regular sugar refers to sucrose, a disaccharide composed of glucose and fructose.
Longer chains of monosaccharides are not regarded as sugars, and are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.
Sugars are found in the tissues of most plants. Honey and fruit are abundant natural sources of unbounded simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them ideal for efficient commercial extraction to make refined sugar. In 2016, the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain.
Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.
Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes added to commercially available processed food and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea).
The average person consumes about 24 kilograms (53 lb) of sugar each year, or 33.1 kilograms (73 lb) in developed countries, equivalent to over 260 food calories per day. As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to human health. Excessive consumption of sugar has been implicated in the onset of obesity, diabetes, cardiovascular disease, dementia, and tooth decay.
Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. In 2015, the World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total energy
Butter is a dairy product made from the fat and protein components of milk or cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.
Most frequently made from cow’s milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk.
Butter is a water-in-oil emulsion resulting from an inversion of the cream, where the milk proteins are the emulsifiers. Butter remains a firm solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32 to 35 °C (90 to 95 °F). The density of butter is 911 grams per litre (0.950 lb per US pint).
It generally has a pale yellow color, but varies from deep yellow to nearly white. Its natural, unmodified color is dependent on the source animal’s feed and genetics, but the commercial manufacturing process commonly manipulates the color with food colorings like annatto or carotene.
ome eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs.
Other poultry eggs including those of duck and quail also are eaten. Fish eggs are called roe and caviar.
Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery.
Due to their protein content, the United States Department of Agriculture formerly categorized eggs as Meats within the Food Guide Pyramid (now MyPlate).
Despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins.
Chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry.
In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens.
There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production.
In 2012, the European Union banned battery husbandry of chickens.
Milk is a nutrient-rich, white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for infant mammals (including humans who are breastfed) before they are able to digest other types of food
Interspecies consumption of milk is not uncommon, particularly among humans, many of whom consume the milk of other mammals.
As an agricultural product, milk, also called dairy milk, is extracted from farm animals during or soon after pregnancy. Dairy farms produced about 730 million tonnes of milk in 2011, from 260 million dairy cows India is the world’s largest producer of milk, and is the leading exporter of skimmed milk powder, yet it exports few other milk products.
The ever increasing rise in domestic demand for dairy products and a large demand-supply gap could lead to India being a net importer of dairy products in the future New Zealand, Germany and the Netherlands are the largest exporters of milk products.China and Russia were the world’s largest importers of milk and milk products until 2016 when both countries became self-sufficient, contributing to a worldwide glut of milk.
Throughout the world, more than six billion people consume milk and milk products. Over 750 million people live in dairy farming households.
American Style Pancakes – Bonus Recipe
Here is how we do Pancake Day in our house!