Shaun Rankin’s American Pancakes


There’s nothing like a thick, fluffy pancake for breakfast, and Shaun Rankin’s American pancake recipe works wonderfully as a weekend treat. If needed, you can pre-cook the pancakes and just flash them for 10-20 seconds in the microwave to reheat when you want to serve.

For the pancakes:
2 eggs
170g of caster sugar
140g of unsalted butter, melted
340g of plain flour, sifted
1/2 tsp baking powder
450ml of skimmed milk
1 tsp vanilla essence

To serve:
120ml of maple syrup
150g of pecan nuts, chopped

Whisk the eggs and sugar together in a large mixing bowl.
Add the butter, flour, baking powder, milk and vanilla essence. Mix well, making sure there are no lumps.
Place a dry crêpe pan over a medium heat. Once hot, pour in half a ladle of batter, immediately tilting the pan with your other hand to spread the batter evenly.
Cook until the edges begin to colour and you see small bubbles appearing all over the surface, and then flip the pancake
Cook for a few moments on the other side and then slide onto a plate. If you want to serve straight away, keep warm until all the pancakes are cooked.
To serve the pancakes, top with pecan nuts and drizzle with maple syrup.

Recipe courtesy of Shaun Rankin for Great British Chefs

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