This easy Mary Berry American Style Pancakes recipe is perfect for a quick, indulgent breakfast or brunch. Fluffy pancakes topped with crispy bacon and drizzled with sweet maple syrup make for a deliciously satisfying meal. With simple ingredients, it’s a flexible recipe you can adjust to suit your tastes.
This American Style Pancakes Recipe Is From Cook And Share by Mary Berry
Ingredients Needed
- 12 rashers of streaky bacon
- 200g plain flour
- 2 tsp baking powder
- 55g caster sugar
- 3 large eggs, separated
- 200ml milk
- Sunflower oil, for frying
- Maple syrup, to serve
How To Make American Style Pancakes
- Cook the Bacon: Preheat the grill to high and line the grill pan with foil. Arrange the bacon in a single layer and grill for 5–8 minutes, turning once, until crispy. Transfer to kitchen paper to drain excess fat and keep warm.
- Make the Pancake Batter: In a large bowl, combine the flour, baking powder, and sugar. Make a well in the centre, then add the egg yolks and a little of the milk. Whisk until smooth, then gradually pour in the remaining milk, whisking until the batter is lump-free.
- Whisk the Egg Whites: In a separate bowl, whisk the egg whites until stiff. Carefully fold them into the pancake batter, keeping the mixture light and fluffy.
- Fry the Pancakes: Heat a little sunflower oil in a non-stick frying pan over medium heat. Spoon 3–4 large tablespoons of the batter into the pan. Cook for 1–2 minutes, until bubbles appear on the surface, then flip and cook until lightly golden on the other side. Repeat with the remaining batter.
- Serve: Serve the pancakes with crispy bacon on top and drizzle with maple syrup. Enjoy!
Recipe Tips
- Use Fresh Baking Powder: To ensure your pancakes rise perfectly, make sure your baking powder is fresh. If it’s too old, your pancakes might turn out flat.
- Don’t Overmix the Batter: Mixing the batter too much can make the pancakes tough. Stir gently until just combined for fluffy pancakes.
- Whisk Egg Whites Stiffly: Whisk the egg whites until they form stiff peaks before folding them into the batter. This helps make your pancakes light and airy.
- Cook on Medium Heat: Keep the pan on medium heat to avoid burning the pancakes. Too high a heat will brown them too quickly on the outside while leaving them raw inside.
- Serve Immediately: Pancakes are best enjoyed hot and fresh. Serve them straight from the pan for the best taste and texture.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover american style pancakes in an airtight container and store them in the fridge for up to 2 days.
- Freeze: Place leftover american style pancakes in a freezer-safe bag or container, separated by parchment paper. They can be frozen for up to 1 month. To thaw, leave them in the fridge overnight, then reheat in the microwave or on a pan.
- Reheating: Reheat leftover american style pancakes in the microwave for 20-30 seconds, or on a pan over low heat for 1-2 minutes, until warm. You can also wrap them in foil and warm in the oven at 160°C (320°F) for 5-10 minutes.
Nutrition Facts
- Calories: 376
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 68mg
- Sodium: 450mg
- Potassium: 305mg
- Total Carbohydrate: 59g
- Dietary Fiber: 1g
- Sugars: 13g
- Protein: 12g
More Mary Berry Recipes:
Mary Berry American Style Pancakes
Description
This easy Mary Berry American Style Pancakes recipe is perfect for a quick, indulgent breakfast or brunch. Fluffy pancakes topped with crispy bacon and drizzled with sweet maple syrup make for a deliciously satisfying meal. With simple ingredients, it’s a flexible recipe you can adjust to suit your tastes.
Ingredients
Instructions
- Cook the Bacon: Preheat the grill to high and line the grill pan with foil. Arrange the bacon in a single layer and grill for 5–8 minutes, turning once, until crispy. Transfer to kitchen paper to drain excess fat and keep warm.
Serve: Serve the pancakes with crispy bacon on top and drizzle with maple syrup. Enjoy! - Make the Pancake Batter: In a large bowl, combine the flour, baking powder, and sugar. Make a well in the centre, then add the egg yolks and a little of the milk. Whisk until smooth, then gradually pour in the remaining milk, whisking until the batter is lump-free.
- Whisk the Egg Whites: In a separate bowl, whisk the egg whites until stiff. Carefully fold them into the pancake batter, keeping the mixture light and fluffy.
- Fry the Pancakes: Heat a little sunflower oil in a non-stick frying pan over medium heat. Spoon 3–4 large tablespoons of the batter into the pan. Cook for 1–2 minutes, until bubbles appear on the surface, then flip and cook until lightly golden on the other side. Repeat with the remaining batter.
- Serve: Serve the pancakes with crispy bacon on top and drizzle with maple syrup. Enjoy!
Notes
- Use Fresh Baking Powder: To ensure your pancakes rise perfectly, make sure your baking powder is fresh. If it’s too old, your pancakes might turn out flat.
- Don’t Overmix the Batter: Mixing the batter too much can make the pancakes tough. Stir gently until just combined for fluffy pancakes.
- Whisk Egg Whites Stiffly: Whisk the egg whites until they form stiff peaks before folding them into the batter. This helps make your pancakes light and airy.
- Cook on Medium Heat: Keep the pan on medium heat to avoid burning the pancakes. Too high a heat will brown them too quickly on the outside while leaving them raw inside.
- Serve Immediately: Pancakes are best enjoyed hot and fresh. Serve them straight from the pan for the best taste and texture.
Mary Berry American Style Pancakes