American Pancakes

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Using Hellmann's Real Mayonnaise in the mixture brings these American-style pancakes out so light and fluffy, you won’t know whether to eat them or use them as a pillow.
  • 150 g plain flour
  • 2 tbsp Hellmann's Real Mayonnaise
  • 150 ml semi-skimmed milk
  • 2 tablespoons caster sugar
  • 1 egg
  • 1 teaspoon baking powder
  • 1 tablespoon oil

Nutritional information

 

Amount per serving

Energy (kcal)

185kcal

Energy (kJ)

773kJ

Protein (g)

5.5g

Carbohydrate incl. fibre (g)

29.7g

Carbohydrate excl. fibre (g)

28.9g

Sugar (g)

6.7g

Fibre (g)

0.8g

Fat (g)

4.7g

Saturated fat (g)

1.1g

Unsaturated fat (g)

3.3g

Monounsaturated fat (g)

1.1g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

0.0g

Cholesterol (mg)

46mg

Sodium (mg)

104mg

Salt (g)

0.26g

Vitamin A (IU)

120IU

Vitamin C (mg)

0.1mg

Calcium (mg)

115mg

Iron (mg)

0.67mg

Potassium (mg)

90mg

  • 1 Sift the flour, baking powder and caster sugar together into a large bowl.
  • 2 In a separate bowl or jug, lightly whisk together the milk, the egg and the mayonnaise.
  • 3 Gently pour the milk, egg and mayonnaise preparation into the flour mixture, whisking as you go with a fork until you have a smooth batter. Lumps are absolutely not permitted!
  • 4 Heat a non-stick frying pan over a medium heat and add a tablespoon of oil. When it’s hot, add a ladle of batter.
  • 5 Wait until the top of the pancake begins to bubble, then run a heat-proof spatula or fish slice underneath the pancake to make sure it hasn’t stuck to the bottom of the pan, then turn over- or toss if you’re feeling lucky.
  • 6 Cook on the reverse, and again for a moment on the first side so that the pancake is golden brown and has risen to around a one centimetre-thickness.
  • 7 Repeat until all the batter is used up, or until all pancakes have stuck to the ceiling.