American pancakes

The classic American breakfast. Vary the topppings – serve it for brunch with crispy bacon, or as a summer breakfast with fresh raspberries and a sprinkling of icing sugar.


  • 255g/9oz plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tbsp caster sugar
  • 250ml/9fl oz milk
  • 2 medium eggs, lightly beaten
  • 6 tbsp cottage cheese
  • 55g/2oz unsalted butter, melted
To serve
  • chopped pecans
  • maple syrup

Preparation method

  1. Beat the eggs into the milk and add the melted butter.

  2. Sift the flour with the baking powder, salt and sugar.

  3. Make a well in the centre of the flour and pour in the milk.

  4. Using a wooden spoon beat the mixture quickly to make a batter.

  5. Stir in the cottage cheese.

  6. Heat a heavy based frying pan. Grease with butter and pour in the batter to make rounds approximately 8cm/3¾ inch diameter.

  7. Cook until bubbles start to appear on the surface, this will take approximately 1 minute. Flip the pancake over and cook the other side.

  8. Continue until you have used up all the batter.

  9. Heat the maple syrup in a small pan and add the chopped pecans.

  10. Serve the pancakes and pour over the maple syrup.

James Martin recipes from Housecall

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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