American-style Pancakes

Recipe by Jenny Chandler
Some fun was had on Saturday morning during our 'Get Up and Cook' demo at the 2016 Festival, when Jenny Chandler, from the Plum Cooking Company, invited kids onto our chef demo stage to make these pancakes.
These are very simple to make and such a treat for breakfast or brunch. Why not make this a Sunday morning ritual with a different version each week?


Sometimes called Scotch pancakes or drop scones.

Serves 4 (about 12–16 pancakes)

125g/1 cup self-raising white flour 

or self-raising wholemeal (whole wheat) flour 

or a mixture of both

a pinch of salt

1 medium egg

250ml/1 cup milk

4 tsp butter

Serve with bacon and maple syrup, or a fruit salad with honey and yogurt.

Go Savoury

Stir 50g/1⁄2 cup grated Cheddar cheese into the batter with a tablespoon of chopped chives.


Stir 100g/1 generous cup sweetcorn kernels and
2 chopped up spring onions (scallions) into the batter. So good served with a dollop of guacamole!


Make the pancake batter with wholemeal flour, 1 tablespoon chives and chopped dill. Serve with smoked salmon and a blob of sour cream.


Put the flour and salt into a large bowl and make a well in the middle.

Add the egg and milk and whisk everything together until just combined. Don’t worry about a few lumps, overwhisking will make your pancakes tough.

Add a teaspoon of butter to a large frying pan and set the pan over a high heat. Once the butter has melted, carefully add dessert spoonfuls of pancake batter to the pan. You can cook them 4 or 5 at a time.

Once the top of the pancakes are bubbly and the sides begin to firm, it’s time to turn them over using a spatula or metal palette knife.

Cook for another minute or two, or until golden and then place on a warm plate. They are scrumptious eaten straightaway, but you can cover them with foil to keep warm until you have used all the mixture.

Add another teaspoon of butter to the pan, wait for it to melt and spoon in your next batch of pancakes.