The Breakfast Club,
Stars and Stripes
Bobby’s Home-Style Pancakes
October/November is Stars and Stripes, breakfasts with an American theme and is hosted by
What luck, what bliss, not only did I have some REAL American pancakes cooked for me for breakfast, but they were cooked by a Texan and I now have his recipe! One of my daughter’s flatmate’s is American and we were treated to his home-style pancakes with Aunt Jemima’s syrup yesterday, big and fluffy with butter and syrup, not only did they set us up for a heavy day’s shopping, but they also fit the bill for this month’s Breakfast Club’s theme which is American Style Breakfasts.
Bobby kindly shared his recipe with me, therefore it is posted in American cups…….however, they are easy to convert into metric and Imperial measurements. He made a large batch and I can assure you that two of these giant pancakes will satisfy most appetites, especially when served with butter and syrup. These pancakes were so light and very fluffy ~ I noticed he did not rush the cooking and each one took about 4 to 5 minutes to cook resulting in light pancakes with lots of air bubbles.
Bobby served these warm with a choice of British Golden Syrup or American Aunt Jemima’s Pancake Syrup, and butter of course. You could serve these with honey, jam or crisply fried bacon and eggs too, for the full American Diner whammy.
So here they are, Bobby’s Home-Style Pancakes ~ an authentic big fat American pancake recipe for BIG fat breakfasts and brunches! Thanks for the recipe Bobby and I hope you all enjoy these as much as we did yesterday.
See you later,
(Makes 8 to 10 large 6″/15cm Pancakes)
1 1/2 cups flour, SR or plain with 1 teaspoon baking powder
1 1/2 cups full fat milk
3 tablespoons melted butter
2 to 3 tablespoons white sugar
1 teaspoon salt
2 eggs, beaten
Sieve the flour into a mixing bowl and add the baking powder if using; then add the remaining ingredients and whisk well until everything is well amalgamated. Pour the pancake batter into a jug.
Lightly grease a large frying pan or griddle with butter and heat over a medium heat; pour or ladle some pancake batter into the pan, to about 6″/15cms in diameter and cook until bubbles appear on the surface – about 2 to 3 minutes, gently flip the pancakes over and continue cooking for a further 2 minutes.
Keep the pancakes warm in a preheated oven until all the pancake batter has been used up and then serve with butter and syrup.