It must be possible to make thick, spongy, American-style pancakes...

[Ceolas]

But I have been trying for years and they always end up slightly rubbery

I am a reasonably good cook and have success baking all manner of goodies, but pancakes appear to be my downfall.

I use Nigella's recipe from Domestic Goddess and hers look fab .

Does anyone have a better recipe or some hot tips on technique, please?

I use the Jamie Oliver recipe, I've never tried the Nigella one but my auntie has done both and got better results with this one, HTH. (I have done them with blueberries and they are fab)

Jamie?s USA pancakes

3 large eggs
115g plain flour
1 heaped tsp baking powder
140ml milk
Pinch salt
Blueberries if using

? Separate the eggs
? Add flour, baking powder and milk to the yolks and mix to a smooth thick batter.
? Whisk the whites with the salt until they form stiff peaks. Fold into batter ? it is now ready to use
? Heat a on a good non-stick pan on a medium heat. Put some batter into the pan and fry until it starts to look golden and firm. At this point add blueberries if using onto the uncooked side then flip the pancake.
? Continue frying until both sides are golden.

In Jamie's Happy Days book he has a great recipe where you separate the eggs and mix the yolks into the mix as normal and then whisk up the whites to soft peaks and then gently fold into rest of mix.

The pancakes are lovely, thick and light.

I could find the exact recipe if needed

Wow clayhead just what I was thinking

x-posts

We have the Nigella ones every weekend, with blueberries and maple syrup and they are fine. Do you leave your batter to stand for 20 mins or so before cooking? Is your pan hot enough?

I think Nigella actually does a different recipe in one of her books involving buttermilk, which is supposed to make them lighter. Don't have the details though - you could try her website?

I love the Nigella ones too -we often have them at weekends with maple syrup. I'd never really thought about the texture, too busy eating them - but perhaps buttermilk would help. And a very hot pan.

A friend of mine is convinced that some added water makes all the difference. I like the pancakes I make, though, and haven't tried her advice yet. I put my pancake mix into the fridge for a few hours or overnight first, which seems to make them very light and fluffy.

Here's the recipe I use for our weekend pancakes (no idea where it came from, sorry):

125g flour
1 egg, beaten
300ml milk

Sift flour, add egg and milk into centre, stirring well until smooth. Makes about 6 pancakes.

Ok, no I don't leave the batter to stand so will give Nigella another chance tomorrow morning!

If I don't have ay luck, I'll try Jamie's

I use Nigella with lots of success too - I think rubbery pancakes is a sign your pan is not hot enough.

add more eggs..makes them fluffy..

barring that, get a box of 'Aunt Jemima Pancake Mix'..think you can get it in Waitrose??