The Breakfast Club,
Stars and Stripes
and
Bobby’s Home-Style Pancakes
October/November is Stars and Stripes, breakfasts with an American theme and is hosted by
A Little Bit of Heaven on a Plate
What luck, what bliss, not only did I have some REAL American pancakes cooked for me for breakfast, but they were cooked by a Texan and I now have his recipe! One of my daughter’s flatmate’s is American and we were treated to his home-style pancakes with Aunt Jemima’s syrup yesterday, big and fluffy with butter and syrup, not only did they set us up for a heavy day’s shopping, but they also fit the bill for this month’s Breakfast Club’s theme which is American Style Breakfasts.
Bobby kindly shared his recipe with me, therefore it is posted in American cups…….however, they are easy to convert into metric and Imperial measurements. He made a large batch and I can assure you that two of these giant pancakes will satisfy most appetites, especially when served with butter and syrup. These pancakes were so light and very fluffy ~ I noticed he did not rush the cooking and each one took about 4 to 5 minutes to cook resulting in light pancakes with lots of air bubbles.
Bobby served these warm with a choice of British Golden Syrup or American Aunt Jemima’s Pancake Syrup, and butter of course. You could serve these with honey, jam or crisply fried bacon and eggs too, for the full American Diner whammy.
So here they are, Bobby’s Home-Style Pancakes ~ an authentic big fat American pancake recipe for BIG fat breakfasts and brunches! Thanks for the recipe Bobby and I hope you all enjoy these as much as we did yesterday.
See you later,
Karen.
Bobby’s Home-Style
Pancakes
Ingredients:
(Makes 8 to 10 large 6″/15cm Pancakes)
1 1/2 cups flour, SR or plain with 1 teaspoon baking powder
1 1/2 cups full fat milk
3 tablespoons melted butter
2 to 3 tablespoons white sugar
1 teaspoon salt
2 eggs, beaten
Method:
Sieve the flour into a mixing bowl and add the baking powder if using; then add the remaining ingredients and whisk well until everything is well amalgamated. Pour the pancake batter into a jug.
Lightly grease a large frying pan or griddle with butter and heat over a medium heat; pour or ladle some pancake batter into the pan, to about 6″/15cms in diameter and cook until bubbles appear on the surface – about 2 to 3 minutes, gently flip the pancakes over and continue cooking for a further 2 minutes.
Keep the pancakes warm in a preheated oven until all the pancake batter has been used up and then serve with butter and syrup.
Marie says
Saturday mornings was pancake morning in my house as my children were growing up. My eldest son still carries on the tradition with his own boys. We love pancakes. Yours look fab, as always! xxoo
Kate@whatkatebaked says
My cold toast and soggy Shredded Wheat pales in comparison to these delicious offerings Karen- I'm off to bake me a pancake (or two…or three….!!)
La Cuisine de Sarah says
I wish I hadn't already had breakfast before reading this, I'm craving these now!!
Sarah
Thrifty Household says
Pancakes for breakfast it is then!
Chele says
Oh I am sooooooooooo jealous! I just adore pancakes and proper home cooked pancakes by a real American just makes them sound like the dreamiest little pancakes ever!
Pomona says
They look absolutely delicious! I could eat some right now and it isn't even breakfast time!
Pomona x
Victoria says
that Aunt Jemima Syrup is like gold dust!!! what a great treat! 🙂
Brownieville Girl says
What a perfect weekend breakfast – and better still when someone else does the cooking!!
Laura@howtocookgoodfod says
Pancakes with maple syrup are heaven, especially good start to the day!
Kentish Keg-Meg says
What a nice start to the day. Your photos have made me feel hungry.
Cakefairyblog says
Thanks for popping over to my blog. These look delicious. A lovely warming wintery breakfast. I'm saving this recipe for next weekend!
Hannah says
Mmmm – pancakes!
I have to admit, I prefer the crepe style pancakes but these look really good!
Torviewtoronto says
a favourite type of breakfast 🙂 especially for sunday looks wonderful
Working london mummy says
A fabulous recipe. I love this kind of breakfast at the weekend. YUM!
Christine's Pantry says
Perfect breakfast.
millefeuilles says
Ahh, American pancakes are a firm favourite in my household – with maple syrup – although I usually serve them at dinner around once a week. They are so moorish!
How's it going in the UK, Karen?
Warm wishes to you,
Stephanie
Susan's blog says
I can't believe I have had a peek at these at least 3 times and haven't left a comment!!! Whats wrong with me? These look so good es with the same pancake syrup we use at home.
Thanks for entering #breakfastclub chicken. xxx
Helen at Casa Costello says
Mmm these look sooo much more interesting than toast for breakfast! Great to see a different type of entry into Cake of the Week x
Fiona Matters says
These look gorgeous – not particularly healthy – but just yummy! I adore pancakes and it’s lovely that there are so many different recopies.
Jennifer Albrighton says
Looking forward to trying these…
Kathy D says
These were very tasty. I ended up adding extra flour and baking soda because my first batch came out too thin. The pancakes were very yummy and I like that the batter makes so much. Thank you! Made for CQ 2 – Texas BBQ and Beyond.
dienia b says
1st thing cooked for texas mr picky happy , cherry bombers