American pancakes

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I grew up with English-style pancakes - thin like crepes and great with sugar and lemon. But the acidity of soured milk is perfect for creating thick, fluffy American-style pancakes ready for lashings of butter, maple syrup and bacon. This recipe is a great way to use up milk that's gone a little sour.

Use up sour milk by making fluffy, American-style pancakes.
Use up sour milk by making fluffy, American-style pancakes. Photo: Edwina Pickles

Ingredients

2 cups self-raising flour

1/2 tsp bicarbonate of soda

1 1/2 tbsp castor sugar

1 1/2 cups sour milk* (or 2 cups buttermilk)

1 egg, lightly whisked

butter, maple syrup and bacon, to serve

* Trust your nose: If your milk smells sour rather than rancid it is still good to use and can be used in any recipe that calls for buttermilk.

Method

1. Combine the dry ingredients in a bowl and whisk in the sour milk and egg until just combined (a few lumps is fine). Allow the batter to stand for 20 minutes in the fridge.

2. Heat a non-stick frying pan over medium heat and fry ladles of batter into large pancakes for about two minutes on each side. If using a good non-stick pan you don't need to oil the pan before cooking.

3. Serve a stack of pancakes with butter, maple syrup and crispy bacon.

  •   More recipes to use up leftovers including stale bread, excess fruit, sour milk, leftover meat, pasta and rice here
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  • Main Ingredients - Cream/Milk, Eggs
  • Cuisine - American (US)
  • Course - Breakfast/Brunch, Dessert
  • Occasion - Mother's Day, Father's Day, Easter

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Reader ratings (16)

1 review so far

  • Rating: 5 out of 5 stars

    Another excellent and easy recipe! Everyone loved it :)

    Thank you!

    Commenter
    kathy1977
    Location
    Date and time
    April 18, 2014, 7:52AM

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