Victoria's American-Style  Pancakes

“At Jarrolds, we love these super fluffy American-style pancakes. Add any berries to the recipe for a sweet treat!”  

Victoria from our Housewares department shares her pancake receipe, perfect for a change from the usual crepes this Shrove Tuesday, or brilliant for a quick Sunday breakfast.


  • 3 large free-range eggs
  • 115 g plain flour
  • 1 heaped teaspoon bicarbonate of soda
  • 140 ml milk
  • 1 pinch salt
  • Berries (optional)

Serves 4
Cook time approx. 20 minutes

Amazing with raspberries, maple syrup and crème fraiche!


  1. Separate the eggs, retaining both the whites and yolks.
  2. In a large bowl, combine the yolks, flour, milk and bicarb and mix well to make a batter.
  3. In a separate bowl whisk the eggs whites along with a pinch of salt into stiff peaks.
  4. Fold the whites into the batter mixture, being careful not to knock too much air out of the egg whites.
  5. Heat a frying pan over a medium heat and drop a large spoon of batter into the pan. If you’re using berries, add them now. Cook for 2-3 minutes on each side and place on a warm, covered plate while you cook the rest of the batch.
Back to top