It’s 8am on a Saturday morning and the sun is shining! Surrounded by the gorgeous scent of freshly picked sweet peas from my garden, I think it’s time to make American pancakes…

For the last few weekends I’ve had a bit of a hanckering for American pancakes. Is it because I don’t have much time in the mornings, so on the weekends I savour the joy of having time to prepare a proper breakfast? Or is it simply because I’ve had a busy week and I feel I deserve a treat?

Either way, I love making them! I’ve tried quite a few different recipes now but I think my favourite is this American pancake recipe by Jamie Oliver. They’re fluffy and light and oh so scrumptious drizzles with lashings of maple syrup…

It’s a lotta washing up but it’s worth it!

Getting some help in the kitchen from Daisy

Ingredients

3 large free-range eggs
115 g plain flour
1 heaped teaspoon baking powder
140 ml milk
1 pinch salt

Method

– Separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt til they form stiff peaks then gently fold this into the batter you’ve just created.

Heat a non-stick pan on a medium heat (no butter or oil needed as I’ve discovered this makes them burn). Get a ladle and half fill it with the batter before pouring it gently into the pan. Fry for a couple of minutes until it starts to look golden and firm underneath then sprinkle over your chosen topping (I always go for blueberries). Flip the pancake over using a spatula and get it nice and golden on the the other side – when its ready drizzle over your maple syrup and gobble.

Today, I’m going to go a bit off piste and trying my blueberry pancakes with bacon, proper American style. Here’s the result!

American blueberry pancakes with bacon