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

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.


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.


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