When it comes to pancakes, these light, airy pancakes from One Aldwych in Covent Garden are simply divine and what's even better, their simple recipe makes them super easy to re-create at home. American-style pancakes are famous for their soft centres and golden toasty notes. Stack them high, and drizzle with maple syrup and scatter with blueberries for a classic breakfast treat, or enjoy choosing from one of our 3 most indulgent topping ideas...
One Aldwych American-style pancake recipe
These American-style pancakes are not only delicious but they’re also gluten free! A mix of gluten free flour and ground almonds give a beautiful soft texture.
Makes: 10 small pancakes
Takes: 20min, plus standing
200g gluten-free flour
100g ground almonds
60g golden caster sugar
12g gluten-free baking powder
5g fine sea salt
185g natural Greek yogurt
250ml whole milk
2 eggs
25g butter, melted (plus a little extra for cooking)
12ml lemon juice
Maple syrup, handful of blueberries and a dollop of cream, to serve (optional)
Method
For the full method, visit One Aldwych/Gluten Free Pancakes
TOPPINGS
Pecan pie
Top with a generous scoop of good quality ice-cream, crumble over Biscoff biscuits, scatter with crushed toasted pecans, finally drizzle with readymade caramel sauce.
Black forest gâteau
Top with spoonfuls of canned cherry pie filling, whipped double cream and shards of dark chocolate
Ferrero Rocher stack
Warm a few tablespoons of Nutella or your favourite chocolate spread in a microwaveable bowl for 10sec until slightly runny, spread between the layers of a pancake stack, scattering with toasted chopped hazelnuts as you go.
EQUIPMENT
When working with a thick American-style batter, a great way to pour it into the pan is with a measuring jug, this provides good control and nice neat rounds. We love the pointed spout and clear measurements on the 500ml Oxo Good Grips Measuring Jug, £11.
TOP TIP
When cooking American-style pancakes, heat the pan over a high heat, once hot (and just before adding the batter), reduce the heat to medium-low. This will help keep the underside of the pancakes only lightly golden while the middle cooks enough to be firm enough to turn over.
Angela Romeo is an experienced Editor, Author and Stylist, specialising in food for consumer and customer publishing for over 20 years. Currently working as a Food Content Writer for Bauer Media, she is enjoying life writing for some of the UK’s most popular women’s weekly magazines and contributing to Yours.co.uk.