Fluffy American Pancakes Recipe
This Pancake Day we’re indulging with some extra fluffy American Style Pancakes paired with a can of Nutshella Milk Stout or Nutshella syrup for a grown-up twist!
Although the classic Shrove Tuesday snack in the UK tends to be a traditional wafer thin crepe, there’s something extra special about those ridiculously fluffy stacks of American pancakes that we just love.
Not only are they delicious on their own, but they also pair incredibly with our new Milk Stout Nutshella.
In this version, we’ve drizzled our pancakes with our favourite hazelnut spread to match the lush, toasted hazelnut tones of Nutshella and sprinkled with crushed hazelnuts for an extra special finish.
If you want to add some extra Nutshella oompf, then try our Nutshella syrup recipe for a grown-up twist on maple syrup!
For the pancakes
- 300g self-raising flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 2 medium eggs
- 300ml milk
- Chocolate Hazelnut spread to serve
- Hazelnuts for decoration
For the Stout Syrup
- 1 x 440ml can Nutshella
- 220g caster sugar
Pour a whole can of Nutshella Milk Stout into a heavy-based saucepan and add all of the sugar. Bring to a gentle simmer, stirring regularly and keep on the heat for 30- 45 minutes until thickened to a syrup that coats the back of a spoon.
Decant into an airtight bottle or container and store in the fridge for up to two weeks.
Our Nutshella Stout syrup is incredible drizzled over pancakes as an adult alternative to maple syrup. If you have any leftover, use it to top ice cream or as an exciting addition to an Espresso Martini cocktail!
Fluffy Pancakes Method
Mix the flour, sugar, baking powder and a pinch of salt in a large bowl or jug.
In a separate container, crack in the eggs and whisk until smooth, add in the milk whilst beating.
Quickly whisk the egg mixture into the flour mix, being sure not to overbeat (you’ll lose fluffiness if you do!)
Heat a drizzle of oil or a small knob of butter in a good non-stick frying pan until bubbling.
Use a spoon or ladle to pour in the batter until you have your perfect pancake size and cook until you start to see tiny bubbles appearing on the surface. Once bubbling, flip and cook the other side until nicely golden brown.
Melt your favourite chocolate hazelnut spread over a bain-marie (or in the microwave for a few seconds) and smother generously between each pancake.
Top it off with some chopped, toasted hazelnuts and if you’re feeling extra indulgent, some of our Nutshella syrup!
You can purchase Nutshella from our Brewery off licence or from our online shop by clicking here!