American or Canadian pancakes (sometimes called hotcakes, griddlecakes, or flapjacks in the U.S.) are Scotch pancakes which contain a raising agent such as baking powder; proportions of eggs, flour, and milk or buttermilk create a thick batter. Sugar and spices such as cinnamon, vanilla and nutmeg are added. This batter is ladled or poured onto a hot surface, and spreads to form a circle about ¼ or ⅓ inch (1 cm) thick. The raising agent causes bubbles to rise to the uncooked side, when the pancake is flipped. These pancakes, very light in texture, are served at breakfast topped with maple syrup, butter, peanut butter, jelly, jam, fruit or honey. In the Southern United States, cane syrup and molasses have also been common toppings. Some pancake recipes call for yogurt to give the pancakes a semi-thick, relatively moist consistency.

North American pancakes can be made sweet or savory by adding ingredients such as blueberries, strawberries, cheese, bacon, bananas, apples or chocolate chips to the batter. In addition, some recipes add spices such as nutmeg or cinnamon, or flavoring agents such as vanilla extract. A "silver dollar" pancake refers to a pancake about three inches (7 cm) in diameter — these are served in portions of five or ten.

Ingredients

• • 450ml (16 fl oz) semi skimmed milk

  • 150g (5 oz) caster sugar

  • 2 eggs

  • 1 teaspoon vegetable oil

  • 1 teaspoon vanilla extract

  • 250g (9 oz) plain flour

  • 1 1/2 tablespoons baking powder

Directions

• 1. Place milk, sugar, eggs, oil and vanilla in the blender.

  2. Add flour and baking powder.

  3. Blend until smooth.

  4. Heat a lightly oiled frying pan over medium high heat.

  5. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake.

  6. Brown on both sides and serve hot.