Breakfast is THE best meal of the day, right? You get so much to choose from, it’s generally easy to make and sets your day off on the right step. AND because nobody wants some crazy complicated recipe I thought you’d all love this one for some simple Easy American Pancakes.
I tend to opt for eggs, I love them! My son and step-daughter are also big egg fans…scrambled (not too runny, v.important), poached (they’ve gotta have that perfect ‘pop’) or fried…with spinach, with pepper or with hollandaise.
When we go out for breakfast we’re very ‘judgy’ on the menu and like a bit of variety. If a place get’s it right, we’ll be super loyal…get it wrong and you’ll be forever in our bad egg books. Sorry about that… 😉
Anyway, this post isn’t about how fab eggs are, it’s about a slightly sweeter breakfast.
I do go through stages of being a little addicted to certain foods and recipes when I first discover them, and I’ll bake and make them over and over, then I’ll find something else to obsess over.
So right now, I’m obsessing over pancakes!
Enjoy with fruit, drizzled with syrup, a little bit more naughty if you add chocolate.
Always super versatile and surprisingly very filling too.
They’re 100% indulgent if you ask me.
Everyone gets excited when you whip them up, and if you keep your oven on just warm, you can bake and stash them as you go ready to all enjoy together.
This recipe makes around 10 ‘normal’ size pancakes. I say normal as I can’t really say I measure them, but follow the directions below, don’t get too excited when spooning them in your pan (or greedy), and you’ll have some decent sized fluffy, melt in your mouth pancakes.
Oh, and if you’re dairy free, any milk works! Oat, coconut, almond. I’ve tried them all and each one adds it’s own unique subtle taste.
Enough waffling on… Here you have it.