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Recipes

American Pancake Stack

4 servings
Easy
30
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!
Ingredients
Preparation
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)
Dr. Oetker Bicarbonate of Soda (½ tsp)
Total:
30 min
Prep:
20 min
1
For the Pancakes

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.

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.

3

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

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. 

5
To Serve

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

Additional information
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Ingredients

For the Pancakes
115 gPlain Flour
2.5 gDr. Oetker Bicarbonate of Soda (½ tsp)
25 gCaster Sugar
200 mlWhole Milk
10 mlVegetable Oil (2 tsps)
Salt
5 gDr. Oetker Cream of Tartar Sachets (1 tsp)
1Large Egg (beaten)
To Serve
150 gGreek Yoghurt
100 gFresh Mixed Berries
60 gMaple Syrup (4 tbsp)
Picture - Dr. Oetker Bicarbonate of Soda (½ tsp)
1

For the Pancakes

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.

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.

3

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

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. 

5

To Serve

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