RECIPE: A twist on Pancake Day – American Style Pancakes – by Sue Stoneman

Pancake Day is fast approaching, which also means that Spring is on its way as is Easter! Yippee for the longer, lighter days and warmer weather. This year, Pancake Day falls on Tuesday 16th February. It is always the day before Ash Wednesday which is the first day of Lent.  It’s the day when traditionally you would eat up rich foods such as milk, sugar and eggs before fasting for Lent.  So I expect you will all be rushing out to get these ingredients to make your pancakes if you haven’t got them already. Then you need to think about what filling or toppings you like and you might even have a go at tossing them.

In our house, we like a slightly lighter version of a pancake and our favourite toppings are fresh fruit, maple syrup, honey and cream. Stack them as high as you dare and fill them with whatever you like. Grab a spoon and dive in!

Makes 25-30 (small pancakes) recipe easily halved


170g plain flour

Pinch salt

3 tsp baking powder

28g sugar

2 eggs separated

285ml milk

50g melted butter

A squeeze of vanilla paste (I use LittlePod Vanilla Paste)

What to do

Sift the flour, salt and baking powder into a bowl. Stir in the sugar.  Make a well in the centre and drop in the egg yolks. Mix with a wooden spoon.  Beat in the milk & the melted butter and then add the vanilla. 

In a separate bowl, whisk up the egg whites and carefully fold into the batter with a large metal spoon until evenly mixed. 

Heat up your griddle or frying pan to a high heat and grease with a little butter. Take a tablespoon of the waffle mixture and put onto your pan. 

Cook for about 2 minutes before turning over and cook the other side.  Keep warm and eat with your favourite topping.

For more recipes and tips, visit the Dining Devon recipes.

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