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Jamie Oliver is a beloved British chef famed for his fabulous recipes. On his official website, he shared how to make the perfect Sunday brekkie – American pancakes.<\/p>\n
Planning on cooking up a storm this Sunday morning? Jamie Oliver’s “Pancakes USA stylie” might be the perfect meal for you.<\/p>\n
Pancakes make the ultimate breakfast or brunch when entertaining guests – or treating yourself to something indulgent.<\/p>\n
They are always delicious but also super simple to whip up, with Jamie calling them “super easy” to make.<\/p>\n
These American pancakes also won’t take all of Sunday to make, ready in just 20 minutes.<\/p>\n
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With just four essential ingredients budding cooks will likely have at home, this recipe doesn’t require spending unnecessary cash at the supermarket.<\/p>\n
Jamie’s recipe serves four people but quantities can be amended depending on party size – and how hungry everyone is.<\/p>\n
Pancake lovers can go wild with toppings, and they can be made both sweet and savoury.<\/p>\n
The chef suggested pairing them with “fruit, a dollop of crème fraîche, bacon, syrup, all sorts”.<\/p>\n
Don’t miss… <\/strong> Ingredients<\/strong><\/p>\n For the pancakes<\/p>\n Three large free-range eggs<\/p>\n 115 g plain flour<\/p>\n One heaped teaspoon baking powder<\/p>\n 140 ml milk<\/p>\n Method<\/strong><\/p>\n 1. Separate the eggs, putting the whites into one bowl and the yolks into another.<\/p>\n 2. Add the flour, baking powder and milk to the yolks and mix to a smooth, thick batter.<\/p>\n 3. Whisk the whites with one pinch of sea salt until they form stiff peaks, then fold into the batter – that’s now ready to use.<\/p>\n 4. Heat a non-stick pan over a medium heat, pour some of the batter into the pan and cook for a couple of minutes, or until it starts to look golden and firm.<\/p>\n 5. Choose your flavouring. The possibilities are endless. Some of Jamie Oliver’s favourites include fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple and grated chocolate – “anything else you can imagine”. With this recipe, anything goes.<\/p>\n 6. Sprinkle the flavouring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are a nice golden colour.<\/p>\n 7. Pancakes can be made large or small, whatever suits the individual cook. Depending on the flavouring you chose earlier, serve them with a drizzle of maple syrup, knob of butter or crème fraîche.<\/p>\n Although all the flavourings are fabulous – why not try them all? – Jamie’s personal favourite is corn from the cob.<\/p>\n He said: “Blueberry pancakes are great but you must try the corn pancakes. On one condition – you must use fresh corn.<\/p>\n “To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan.<\/p>\n “I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!”<\/p>\n
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