American pancakes

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

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.

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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