Pancake Day Special!
Chef Michael's secret recipe for the best American pancakes - thick, fluffy, and absolutely irresistible!
If you're like our Foxy Chef Michael, you'll want to be prepared for the best day of the year! And of course, we're talking about Pancake Day!
Michael has given us his secret home recipe for the best American pancakes topped with butter and maple syrup!
Makes 8 fluffy American-style pancakes, perfect for stacking high and drizzling with golden maple syrup. These are Chef Michael's signature pancakes - thick, fluffy, and absolutely delicious!
Recipe – Pancake Day!
Chef Michael
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Makes
8 pancakes
Ingredients
Instructions
- 1 Place all dry ingredients into a bowl, and give them all a good mix until combined.
- 2 Next, add all wet ingredients to your dry mix. Give them all a good whisk until you have a smooth pancake batter.
- 3 Heat up your frying pan and add a little knob of butter with a touch of vegetable oil. You'll know it's ready when your butter begins to foam.
- 4 To measure one pancake, use one full-level ladle and pour it into the center of your frying pan.
- 5 Now it's time to wait for the small bubbles to appear before you can start flipping the pancake over.
- 6 At this point, I would recommend someone videoing the pancake flip just in case it's Instagram-worthy or you've been framed moment!
- 7 Once flipped over, let cook for a few minutes then finally place onto a plate. If you would like a pancake stack, repeat the process until you're happy with your pancake mountain!
- 8 To finish your pancake masterpiece top them off with some softened butter and a drizzle of maple syrup!
- 9 Taa-daaaa, enjoy your Foxy Pancakes by our Chef Michael!
Chef's Notes from The Running Fox
- Perfect Batter Consistency: The batter should be thick but pourable - like double cream. If it's too thick, add a splash more milk; if too thin, add a tablespoon of flour.
- Pan Temperature: Medium heat is key! Too hot and the pancakes will burn on the outside but stay raw inside. The butter should foam gently, not sizzle aggressively.
- The Bubble Test: Wait for bubbles to appear on the surface AND start to pop before flipping. This ensures the pancake is cooked enough to flip without breaking.
- The Perfect Flip: Use a confident, quick wrist flick. Hesitation leads to pancake disasters! Practice makes perfect, and failed flips still taste delicious.
- Keeping Warm: If making a big batch, keep finished pancakes warm in a low oven (around 80°C) on a plate covered with foil while you cook the rest.
- Toppings Galore: While butter and maple syrup are classic, try fresh berries, whipped cream, chocolate chips, banana slices, or crispy bacon for variety!
- The Foxy Way: Chef Michael serves these at The Running Fox with a generous pat of butter melting on top and real Canadian maple syrup. Pure pancake perfection!
Love This Recipe?
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