Usually when I make pancakes, I make them British-style – large, thin things that are basically just crêpes but without the fancy name (we Brits don’t really do fancy). We usually only eat them once a year on Pancake Day, but every time I say we should make them more often.
This is now the second time I’ve shared a thick, American-style pancake in the past couple of months (the first was a post for Brit+Co – pancake fruit tarts!). Much as I love thin pancakes, thick, fluffy ones are pretty amazing too. And if it means I can pretend they’re a breakfast food, I’m all for it. Why don’t we do this in the UK?! Let’s go all the way and make donuts and muffins breakfast foods too, while we’re at it.
(is chocolate cake taking things too far?)
To help my brain come to terms with the fact that pancakes = breakfast, I made them even more breakfasty by adding granola. It’s stirred through the pancake mixture itself, as well as sprinkled on top. It adds a fantastic texture to the pancakes – much more hearty. I stacked up five pancakes for the photos, but in reality I’d be quite impressed if one person could eat that many of these, especially for breakfast.
Ideally you want to use a granola with quite a fine texture, so it can mix evenly through the pancake mixture straight from the box. But if you do have any larger lumps of granola, just break them up a little before adding them to your pancake mix, then fry your pancakes as usual.
I topped my granola pancakes with some more of that yummy granola, and probably a bit too much maple syrup. If you’re going to have pancakes for breakfast, you may as well go all out, right?
Are you a pancakes-for-breakfast person? Or a pancakes-only-once-a-year-on-pancake-day person?
- 220 g plain flour (~ 1 1/2 cups)
- 1 1/2 tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 eggs
- 250 ml milk (~ 1 cup)
- 1 tbsp butter, melted and cooled (plus more for frying)
- 110 g granola (~ 1 cup)
- To serve: more granola, maple syrup
Combine the flour, sugar, baking powder and cinnamon in a large bowl, and mix well. Add the eggs and about a third of the milk, and whisk until smooth. Add the remaining milk, and whisk again until smooth. Next add the melted butter and the granola, and mix to combine.
Heat a non-stick frying pan over a medium heat, and grease it lightly with butter. Add a ladleful of the pancake mixture, and cook for a couple of minutes, until the underside is golden brown. Flip the pancake, and cook for one more minute, or until cooked to your liking.
Remove the pancake from the pan, and repeat with the remaining mixture (you may need to add a tiny bit more butter to the pan each time).
Serve the pancakes topped with more granola and plenty of maple syrup.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for one pancake without toppings.