Recipe: Yee-Haw Yankee Breakfast Pancakes

Dripping with Maple Syrup


3 large eggs
115g plain flour
1 teaspoon of baking powder
140ml milk
a pinch of salt
a knob of butter
a handful of blueberries
maple syrup

Serves 2 people.


This recipe makes thick American-style pancakes, which are very light and fluffy – so you can easily eat a whole “stack”.

Separate the yolks from the whites of the eggs and hold on to both parts.

Add the flour, baking powder, and milk to the yolks and whisk to a smooth, thick batter.

Whisk the egg whites with a pinch of salt, until they form stiff peaks, then fold this gently into the batter.

Heat a non stick frying pan on a medium heat, melt some butter into it and pour in some batter, enough to make the size pancake you require.

Then sprinkle on your blueberries (you can use almost any berry or mashed banana as an alternative if you prefer). When the pancake starts to look like it’s drying out on top, turn it over and give it roughly the same time on the other side.

Then serve in a stack of about 4, drizzled heavily with maple syrup and enjoy!

20 thoughts on “Recipe: Yee-Haw Yankee Breakfast Pancakes”

  1. They were yummy – I wish he’d made them over the last few days, would have been nice with all the cold weather. Well, maybe if I get snowed in tomorrow….

        1. Oh to have the space, as it is we have barely enough garden space to grow a decent amount of fresh herbs and some veg. but more on that later

  2. George, Congratulations on a wonderful blog. I have gone back and seen your earlier ones and am in awe of your expertise. I intend making the pancakes tomorrow for breakfast. I shall visit regularly and try whatever I can. As you may know I am vegetarian who occasionally eats eggs!

    1. Thank you for the kind words Rummuser, I didn’t know you were vegetarian. Keep an eye out over the next few weeks cause I have a few recipes coming up that are meat free.

      Until then, enjoy the pancakes 😀

      1. Ramana is always on the lookout for good food! As am I!

        As a Yankee I love pancakes and had some Sunday. And, you chose properly with the maple syrup. YUMMMMMMMMM!

        1. Phew, here was me worried that the title might offend 😉 as for maple syrup, I love it, just wish I could find a few more things for it to go with other than pancakes, french toast and very occasionally bacon.

          Any suggestions I’m all ears.

  3. great new blog, George:
    2 questions for gluten intolerant relatives and friends. does this recipe work with other grains?
    AND do they freeze well or are there no leftovers (wouldn’t surprise me!!)

    1. Thanks for the praise, here’s hoping I can keep the standard high.

      Regarding other grains, I honestly don’t know. Maybe you could give it a try with some alternatives and let me know how it goes?

      I’d be more than happy to add the details to the post for others, as I have no experience cooking for special dietary requirements, other than dairy intolerance anyway. (this usually means me cooking things that just don’t include dairy)

      The pancakes are pretty quick to make once you’ve done them a few times so I’ve never tried freezing them.

  4. George, much appreciated by the family and I had more than what should be good for me. One exception, I could not get blueberries and instead used sultanas (raisins). Came out quite well too.

    1. Wow, I’ve never thought of using any dried fruit in these. I’m gonna have to give it a try next time I make them

  5. George, pancakes freeze well and can be revived in a microwave for some situations. And, whole wheat pancakes with fruit in the morning can really get your day moving! That’s important to a guy my age.

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