American Pancake Stack

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This recipe is sure to go down a treat, whether it's for Pancake Day or it's just being served up for brunch this weekend - it's the peoples favourite!

4 servings

Easy 20 Minutes

Ingredients

Ingredients

For the recipe  American Pancake Stack

For the Pancakes:

115 g Plain Flour
2.5 g Dr. Oetker Bicarbonate of Soda (½ tsp)
25 g Caster Sugar
200 ml Whole Milk
10 ml Vegetable Oil (2 tsps)
Salt
5 g Dr. Oetker Cream of Tartar Sachets (1 tsp)
1 Large Egg (beaten)

To Serve:

150 g Greek Yoghurt
100 g Fresh Mixed Berries
60 g Maple Syrup (4 tbsp)

preparation

Preparation

For the Pancakes

Step 1: Sift the flour, salt, Cream of Tartar, Bicarbonate of Soda and sugar into a large bowl and make a well in the centre. Then add the egg and milk and gradually whisk into the dry ingredients until well mixed.

Step 2: Heat a large frying pan until hot and brush lightly with a little oil. Spoon 4 large spoonfuls of batter, in separate pools into the pan. Cook the pancakes over a medium heat for about 2 minutes until bubbles begin to appear on the surface of the pancakes.

Step 3: Flip the pancakes and cook for a further minute until both sides are golden brown in colour.

Step 4: Remove the cooked pancakes from the pan. Place on a tray lined with grease proof and place in the oven on a very low heat to keep warm. Prepare the rest of the pancake batter as above. 

To Serve

Step 5: Serve the pancakes warm stacked up. Top with spoonfuls of yoghurt, drizzle with maple syrup and sprinkle with fresh berries.   

Nutritional Information for the recipe American Pancake Stack

Per Serving Per 100 g / ml
Energy 1323 kJ
316 kcal
716 kJ
171 kcal
Fat 10.22 g 5.53 g
Carbohydrate 44.95 g 24.30 g
Protein 9.30 g 5.03 g

preparation

Preparation

For the Pancakes

Step 1: Sift the flour, salt, Cream of Tartar, Bicarbonate of Soda and sugar into a large bowl and make a well in the centre. Then add the egg and milk and gradually whisk into the dry ingredients until well mixed.

Step 2: Heat a large frying pan until hot and brush lightly with a little oil. Spoon 4 large spoonfuls of batter, in separate pools into the pan. Cook the pancakes over a medium heat for about 2 minutes until bubbles begin to appear on the surface of the pancakes.

Step 3: Flip the pancakes and cook for a further minute until both sides are golden brown in colour.

Step 4: Remove the cooked pancakes from the pan. Place on a tray lined with grease proof and place in the oven on a very low heat to keep warm. Prepare the rest of the pancake batter as above. 

To Serve

Step 5: Serve the pancakes warm stacked up. Top with spoonfuls of yoghurt, drizzle with maple syrup and sprinkle with fresh berries.   

Nutritional Information for the recipe American Pancake Stack

Per Serving Per 100 g / ml
Energy 1323 kJ
316 kcal
716 kJ
171 kcal
Fat 10.22 g 5.53 g
Carbohydrate 44.95 g 24.30 g
Protein 9.30 g 5.03 g
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