Western Breakfast – Pancakes with Apple

001 American Pancake edited re-sized

I tease my husband sometimes with this statement, ” I married you cos you could eat a stack of 6 American Pancakes for supper!” Those were the days when Marco Polo Coffee House was the only place in Singapore which served these pancakes with a blueberry sauce. They were expensive and he was saving up for his postgraduate studies. I had learnt how to make Basic American Style Pancakes from “The Doubleday Cookbook”. Yes, I was excited when I found out how to make them.


To make the batter for Basic Pancakes (other then from boxes of mix found on supermarket shelves), gather ingredients found in most home pantries. There is a short shelf life to a box of Pancake mix. How many times have you replied to your child’s request to buy a box of Pancake Mix with ” let’s not buy it cos you will eat pancakes just once and the rest of the box will be thrashed!” The recipe below is fail-proof.

HINT: only mix the wet and dry ingredients just before cooking the pancakes.

Cooking the Pancakes

Step 1. Check the thickness of the batter. A thick batter that will give you a high rise but the pancake will be a little hard. Thin batter with about 1 to 2 Tbsp of milk and not more. You will then get a batter that like the one in the photo below. Pancake batter should not be runny. You should see little air bubbles in the batter if the batter has recently been mixed.


STEP 2. A non-stick fry pan should be lightly oiled with a piece of oiled muslin/tissue. Heat pan over a medium low fire for 1 min or so. Use a small ladle and pour batter into pan.

HINT: as you continue to cook more pancakes, your heat level should be adjusted lower.

STEP 3. Adding fruits is optional. In the photo below, I added a few pieces of apple pie filling onto a pancake that was being cooked. The pancake is ready to flip when many bubbles appear and the edge looks cooked even though the centre is wet. Click here for Apple Pie Filling recipe.

If you have some Del Monte type bananas, peel and slice them. Place slices onto the cooking pancake batter. Another variation would be to add 1/2 C frozen or fresh blueberries into the batter and mix, then scoop onto heated fry pan to cook.

Flip the pancake over to cook the other side. Pay attention to the level of the heat being applied to the fry pan. Photo below shows the size of the gas fire for my double ring burner. It is low.


SERVES 6 (2 pancakes each)


Dry: Sift these together into a medium size bowl

  • 1 Cup plain flour
  • 1/2 tsp salt
  • 2 Tbsp sugar
  • 2 tsps baking powder

Wet: Beat together.

  • 1 egg, lightly beaten
  • 3/4 Cups milk
  • 2 Tbsp cooking oil


Slices or pieces of fruit like blueberries, bananas or Apple Pie Filling


1. You can prepare the Wet and Dry ingredients ahead of time but keep them separate till you are ready to cook the pancakes. Wet ingredients must be refrigerated.

2. Only 20 to 30 mins before you are ready to serve these pancakes do you pour the Wet ingredients to the Dry Ingredients and mix with a balloon whisk to mix batter well. Do not mix batter too early as the raising agent will loose its effectiveness. This recipe is not a crepe recipe which needs to sit for 20 to 30 mins before it can be used.

3. Using an oiled muslin/ tissue, grease fry pan ( even non-stick ones) and heat for 1 to 2 mins. Pour a small ladle full of batter onto heated pan. Add fruit or apple pie filling if desired. Cook till little bubbles appear and then flip over to cook the other side. Keep warm till all pancakes are cooked and ready to serve.

4. Serve with butter and syrup or your favourite jam. The first photo above shows apple pancakes served with butter and buckwheat honey.

Since this post, I have shared a recipe for a Banana Sauce. Click here. Use it for an added dimension to your pancake, especially when apples are not at hand.




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