Pancakes, oh I love thee! I first came across them as a tot on Shrove Tuesday when we made crepes which were folded into triangles and served its Golden Syrup which had been warned by nestling in its tin between the hob rings as the pancakes cooked. I loved them on that childhood trip to Florida when we discovered IHOP and (fake) maple syrup and when Nigella came along with Express, I was overjoyed at discovering you could make fat puffy ones at home, not those cr├¬pe ones I’d grown up with and am much less enamoured by.

Thick Puffy Pancakes-4

Although, it took some time for me to get the consistency just right so that they didn’t splat and lay fat in my pan, preferring as I do for them to puff and blossom and become thick cushions of sweet vanilla loveliness. Smoked streaky bacon is a salty, smoked, crisp counterpart to the berries and sweet vanillary pancakes and if you eat meat, you must try it. It’s a flavour combination you must experience! Blueberries cooked with a little maple syrup until they pop, slump and thicken make a glossy, not quite jam, not quite syrup to go with and they are divine. This recipe makes just enough for two but you can choose how big to make your own pancakes – Hungry Hubby preferred having one giant one with his half of the batter, I preferred a tower of four! A stack of pancakes is a resplendent sight, especially crowned with purplish jet maple bloobs, as we like to call them.

Thick Puffy Pancakes
Serves 2
American style, thick puffy pancakes served with my favourite maple and blueberry syrup. Additional smoked streaky bacon is highly encouraged to serve too ­čśë
  1. 120g self raising flour
  2. 1/2 tsp baking powder
  3. 120ml milk (any)
  4. 1 tsp sugar
  5. 1 tsp oil or melted butter
  6. 1 tsp vanilla extract
  7. 1 medium egg
For the maple blueberry syrup
  1. 3/4 cup fresh or frozen blueberries
  2. 1-2 tbsp (or as liked) maple syrup
  1. Make the syrup by putting the berries and maple syrup in a small saucepan and heat on medium, stirring occasionally until the blueberries pop, slump and then the juices evaporate a little to produce a runny whole fruit jammy texture. I find they are done by the time all the pancakes are cooked.
  2. Whisk all the ingredients together for the batter.
  3. Spray a frying pan or griddle with oil and pour small ladlefuls of batter into the pan. Cook until bubbles start to appear on the service then flip and cook until the pancakes puff up to not quite 1cm tall. You may need to spray the pan as you cook the pancakes, depending on how well seasoned or nonstick it is.
  4. Transfer to a pre-warmed plate until all pancakes are done then serve with the hot syrup.
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Thick Puffy Pancakes
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