When Amir and I were living in Manila, Sundays were pancake days. Sometimes, we’d make our way over to the local IHOP, while other days, good ole’ Bisquick made life easy! Haha.
Unfortunately, once we moved to Amsterdam, we gave up our fluffy pancakes and settled in to eat a lot of Dutch pancakes instead! While extremely yummy, and worth every calorie, Dutch pancakes just aren’t like the ones we love back home.
So yesterday, in an attempt to have our real American style pancakes, I went on a recipe hunt. And you guys, I’ve got the one you need to add to your recipe lists right now!
The Fluffiest American-Style Pancakes Recipe
- 1 cup self-rising flour
- 2 tablespoons brown sugar packed
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup milk
- 2 tablespoons unsalted butter melted
- 1 large egg
- 1 tablespoon coconut oil
In a medium bowl, mix together the flour, brown sugar, baking powder, and sea salt. Set aside.
In another medium bowl, whisk together milk, egg, and melted butter.
Add the dry ingredients into the wet ingredients mixture. Mix together just until the major lumps are gone. Do NOT overmix!
Heat a large griddle or skillet on medium heat. Pour the coconut oil onto a napkin, and lightly brush over the griddle to coat the surface.
For each pancake, pour 3-4 tablespoons of batter onto the griddle. Using the back of the spoon, spread batter into a circle.
When a few of the bubbles start to burst on the top of the pancake, flip it over and allow the other side to cook until golden brown. Cover pancakes with a paper towel and store in a warm oven until ready to eat!
Add toppings and inhale ALL the pancakes!
Recipe adapted from Martha Stewart.
And there you have it, friends. I topped my pancakes with maple syrup, almond slivers, and walnuts, and had a side of scrambled eggs & beef sausage! YUMMO.
If you try out the recipe, let me know your thoughts!