Aussie classic American-style pancakes

We normally make pancakes on a Sunday morning using the Commonsense Cookery Book recipe – 1 c flour, 1 egg, 1 pinch salt and 1 1/4 c milk.

This morning DH decided to make Classic American-style pancakes from David Herbert’s recipes in yesterday’s The Weekend Australian Magazine (page 30).
The main changes he made to the recipe is skipped adding  the melted butter, only added 1 T sugar, added 1 egg only and substituted wholemeal flour for plain flour. And he usually added bananas to the mixture – my favourite. He added bananas for this version.

1 c plain flour
1 t baking powder
2 T caster sugar
2 eggs lightly beaten
3/4 c milk
20g butter melted (plus extra to grease pan)


  1. Sift flour, baking powder, sugar and a pinch of salt into a bowl and make a well in the centre.
  2. In a separate bowl, combine beaten eggs, milk and melted butter.
  3. Pour wet ingredients into the centre of the dry ingredients and mix until smooth batter forms, adding extra milk if needed.
  4. Let batter stand for 10 mins.
  5. Head a non-stick frying pan over a medium heat.
  6. Lightly grease pan with butter,.
  7. Ladel batter into pan and cook for about 1 minute or until bubbles appear on the pancake and the underside is golden.
  8. Using a spatula, flip pancake and cook for a further 45 – 60 seconds before turning out.

Makes 6 – 8.

They were definitely heavier than the Commonsense Cookbook recipe. DH liked this recipe.

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