Watch this video below for more detailed instruction!

Appliances and utensils needed.

* Large bowl

* 1/3 measuring cup

* Small bowl

* Flat griddle or frying pan

Pancake ingredients.

* Before using the baking powder, please do check the date of expiry.

* The baking powder is good for 6 months.

* Once you’ve opened the baking powder, you need to store it in an air-tight container even if you are leaving it, in its original package.

* Always store the baking powder in a cool, dark place like in the back of your pantry cupboard.

* Avoid storing the baking powder in the refrigerator or close to high heat areas.
Fluffy American-styled pancake.

How to make fluffy American pancakes.

* Preheat the oven to 200°F (90°C), with a heatproof platter ready to keep cooked pancakes warm in the oven.

* In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

* In a medium bowl, whisk together milk, butter (or vegetable oil), and egg.

* Pour the dry ingredients to the milk mixture, and stir (do not overmix).

* Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil.

* For each pancake, spoon 2 or 3 tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more.

* Transfer to the heatproof platter, cover with foil and keep warm in the oven until serving. Serve warm, with desired topping such as maple syrup, fresh berries or banana slices.

Topping ideas to try with these easy American pancake recipes.

* My favorite as you know by now is serving with warm Jaggery syrup with melted butter mixed in.

* Slices of banana and a Nutella between the stacked pancakes.

* Any store-bought chocolate or maple syrup.

* Any type of fruit compote.

* A dusting of powdered sugar and melted butter.

Healthy banana pancake recipe

Ingredients:

* 200g over-ripe bananas.

* 100g self raising flour (or 100g plain flour + 1 tsp extra baking powder).

* Squeeze of lemon juice.

* 1 tsp baking powder.

* 200ml any milk.

Method:

* Chop the banana, put it in a cup and mash with a fork. If you have a microwave pop it in there for 30 seconds as it makes it so much easier to mash.

* Put all the ingredients into a bowl and mix until smooth.

* Spray some cooking oil into a pan and pour in the mixture. It will make four, thick, small pancakes.

* Fry the pancakes on each side for a minute or so.

* Serve with fresh fruit, yoghurt or maple syrup.

Recipe secrets

The biggest secret to making these pancakes wonderfully sweet without adding any refined sugar is using over ripe bananas.

We're talking about the black, incredibly spotty kind hiding at the bottom of the fruit bowl that have started to go mushy.

If you've got some over ripe chopped banana in the freezer, microwave chunks from frozen as they create an even better natural sweet juice.

The second secret is the use of lemon juice and baking powder. Combining these two ingredients adds bubbles, making the pancakes extra fluffy.

Keep them healthy by topping them with a sugar-free sauce, Greek yoghurt and fresh fruit, according to Getsurrey.

Why are pancakes flat?

There are a number of factors that can lead to your pancakes being flat. But here are the four horsemen of the pancake apocalypse (pancalypse…panpocalypse…pancakalypse…help):

* Overmixing your batter – overmixing your pancake batter will deflate a lot of the air bubbles in your batter, making it difficult for your pancakes to rise into the light and fluffy pancakes you want (the video in my recipe section is an example of this!). Secondly, it’ll develop gluten. And too much gluten will result in a tough, chewy pancake.

* Stale Baking Powder – baking powder typically has a shelf life of 9 months to a year. To check whether your baking powder is still fresh, simply stir half a teaspoon of baking powder into a cup of water. If you see an immediate reaction (it’ll fizz up, bestie!), then it’s still good to use. If not, you should consider replacing it.

* Humid Conditions – This is based on an observation made by many of my readers (you can see it mentioned in the comments section below). But a very humid kitchen results in a runnier batter, which means less fluffy pancakes. If you happen to be in a place that is very humid, try putting your batter in the fridge for 10-15 minutes to make sure it doesn’t become too fluid/runny.

* Not Letting Your Batter Rest – Letting your batter rest before cooking allows the starch granules in the flour to expand resulting in an airier pancake.

* The Violent Flip – Turn the pancakes over gently. Flipping them high into the air results in the air literally being squished out of them!

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