I’m on my way to find fluffy, thick, tasty pancakes. I do admit I enjoy the macadamia pancakes from Pancakes on the Rocks (my favourite choice of their sweet pancakes – which I actually haven’t had in a very long while).
So whilst looking through Nigella Lawson’s How to be a Domestic Goddess I found her recipe for American breakfast pancakes, which looked nice and fluffy and so I decided to make them. As I love pancakes so much, I’m going to end up going through so many recipes to find the right one, that it’s likely I’ll forget what half of them tasted like.
These pancakes were quite nice and fluffy, although they seemed to be missing something or a slightly odd flavour. I’m not entirely sure what exactly that is, whether it be not enough sugar or salt or missing vanilla or maybe too much baking powder?… not sure. I guess I’ll have to try them again – I’m not complaining 
American Breakfast Pancakes
Recipe from How to be a Domestic Goddess and also on Nigella’s website.
225g plain flour
1 tablespoon baking powder
pinch of salt
1 teaspoon sugar
2 large eggs, beaten
30g butter, melted and cooled
300ml milk
butter for frying
Serving Size : 11 blini-pan-sized pancakes
The easiest way to make these is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a jug: it’s much easier to pour the batter into the pan than to spoon it. I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges.
When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.
I get 11 blini-pan-sized pancakes out of this, maybe 16 silver-dollar-sized ones on the griddle.
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Hmm interesting! You know I don’t think I’ve ever tried her pancake recipe but I’m intrigued by the odd flavour that you speak of. I wonder what it was!
Mm… golden pancake goodness! I don’t often crave pancakes, but I love making them for others.
Anita, these pancakes look really good. I wonder too what it was that caused the odd flavor. Like you said, it could be from the baking powder. Have you tried using the non-aluminum kind?
I dont care what anyone else says, but buttermilk pancakes are the best!!!!
These do look quiet delicious, but the odd flavour has kinda weirded me out.
Very strange about the taste. I lived in the US for almost 5 years and pancakes were certainly big business. I would make them frequently and would always go the buttermilk pancake. They are so incredibly light and fluffy. I can’t remember the exact recipe now (hardly make them since I’ve been back) but I think pretty much if you switched out baking powder for baking soda, and milk for buttermilk you would be close. Good luck with your pancakes. I know what it’s like to try a million recipes for something!
It seems like such a nice simple recipe, so it’s a shame the taste wasn’t quite right. You’ll have to try some more recipes
Thanks for all your comments
Hi Lorraine – Yeah I wonder too, I’ve tried a few recipes since that one, so it’s difficult to remember it to be able to describe it a bit more.
Hi Y – I guess others help you get your pancake fill then
Hi Leela – I’m not sure what kind I have, but that’s a good idea for next time – thanks!
Hi Maria – I like the sound of your buttermilk pancakes, perhaps I can get the recipe?
Hi Julia – Oh, maybe I should try those substitutions… I’m sure it would turn out lovely! Thanks for your suggestion!
Hi Arwen – I guess I will have to try some more…. shame