How to make America pancakes?

"Ingredients

Serves: 6

450ml (16 fl oz) semi skimmed milk

150g (5 oz) caster sugar

2 eggs

1 teaspoon vegetable oil

1 teaspoon vanilla extract

250g (9 oz) plain flour

1 1/2 tablespoons baking powder"

I use whole milk or coffee cream, I also use melted butter rather than veggie oil. Add a half teaspoon of salt to that or the pancakes will taste like they were made in a hospital kitchen!!

That is way way too much baking powder!! Only about half a tablespoon of baking powder to that much flour!!

you may need a bit more milk than that! I like the pancake batter thin enough to pour easily, about like white school glue but not as thin as crepes!

Follow the directions on the package and add a little flavoring like vanilla or cinnamon.

Krusteaz brand pancake mix. follow the directions (its very easy. no eggs required)

comes out just as if you bought them in an american diner

So many of the boxed mixes just aren't good. They might make pancakes, but not any that don't taste like cardboard.

The only one I buy is Krusteaz pancake mix. But only if we're going on a vacation.

The homemade ones are go easy that it's not hard to make. I prefer buttermilk pancakes, but the milk ones will do.

When I want to get all fancy, I make pumpkin pecan ones. Good, too.

You don't say what country you're in. Just google American pancakes and get measurements. For those measurements:

http://allrecipes.co.uk/recipe/9031/fluffy-america...

Tf are America pancakes? All pancakes are the same. To make pancakes with batter u follow the instructions on the box....

FLUFFY AMERICAN PANCAKES

INGREDIENTS

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons unsalted butter, melted, or vegetable oil

1 large egg

1 tablespoon vegetable oil

Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

DIRECTIONS

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

AMERICAN BLUEBERRY PANCAKES

Ingredients

200g self-raising flour

1 tsp baking powder

1 egg

300ml milk

knob butter

150g pack blueberries

sunflower oil or a little butter for cooking

golden or maple syrup

Method

Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.

Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

AMERICAN-STYLE BANANA AND PINEAPPLE PANCAKES

Ingredients

100g/4oz fresh or drained canned pineapple

1 banana, sliced

100g self-raising flour

1 tsp baking powder

1 tsp cinnamon

3 tbsp light muscovado sugar

1 egg

100ml milk

sunflower oil, for frying

Greek yogurt and maple syrup, to serve

Method

Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.

Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.

Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.

Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.

AMERICAN-APPLE AND CRANBERRY PANCAKES

Ingredients

300g self-raising flour

1 tsp bicarbonate of soda

2 medium eggs

284ml carton buttermilk

4 tbsp milk

85g melted butter

2 small-medium eating apples, peeled, cored and grated

50g dried cranberries

a little more butter or sunflower oil, for frying

maple syrup, to serve

For the cinnamon butter

85g softened salted butter

1 tsp cinnamon

2 tsp caster sugar

Method

To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.

Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.

Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.

To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.