Time saver: with the berries baked right into the pancake, you’ll forget that I’m not American, and that I’ve never cooked these for anyone who calls me “Uncle”. (One day my nieces and nephew, one day…)
Although I grew up on crêpes, I still like the fatter American-style pancakes from time to time. And when you include berries baked right into the pancake, they’re downright irresistible. I usually make these with strawberries grown on the deck, but you can use blueberries, raspberries, basically any berry you can get your hands on will probably be great. (The photos show blueberry pancakes.)
You can also make these without including the berries. In that case, serve with maple or vanilla syrup, or stack with fried bacon and bananas and a light drizzling of maple syrup.
Uncle Phil’s American-Style Pancakes – serves 2 (makes around 5 pancakes)
- 1 cup white flour
- 2 Tbsp white sugar
- 1½ tsp baking powder
- ½ tsp salt
- 1-2 eggs (1 is fine, but you can use 2)
- ¾-1 cup milk
- 2 Tbsp melted butter (around 30g)
- 1 cup fresh or frozen berries (this is around 125g – if berries are large, chop to size of raspberries)
- butter for frying
- maple syrup OR vanilla syrup OR icing sugar to serve
- Combine dry ingredients in a large bowl. Make a well in the centre, and into this crack the egg.
- Also pour in the melted butter and milk, then stir to combine with a fork. Start in the centre and work your way out to the sides, mixing thoroughly to combine and remove any lumps. (There’s a balance here – the less you mix, the lighter the pancakes will be, but you don’t want lumps of flour from undermixing either.)
- Add the berries and stir through the batter.
- Heat a frying pan over medium-high heat (I use the 4 of the 1-6 heat-range of my element) . Melt a knob of butter in the frying pan and spread evenly over the frying pan’s surface. A small non-stick frying pan works really well and will help you get a round pancake. (They’ll work fine without it, but you may end up with irregular sides.)
- Pour a ladle-full of pancake mix (about ½ cup) into the centre of the frying pan (without tilting the pan). If necessary, push the berries around to distribute a bit more evenly. Cook on that side until bubbles begin to form on the surface, then flip and cook on the other side. (Flipping can be a little difficult at times – you don’t want the bottom to burn, but if the top isn’t cooked sometimes the mixture runs or splashes. If you’re really struggling, maybe try cooking on a lower temperature, which should give you more time before the bottom burns.)
- Serve with maple or vanilla syrup, or a light dusting of icing sugar.