American Pancakes with St Ewe Eggs
January 13, 2026
Serves
Total Time
Looking for a no-fuss flip that never fails? These fluffy American pancakes are easy, reliable and perfect for stacking high with a spoonful of Trewithen Cornish clotted cream, your favourite hedgerow jam, and a handful of fresh raspberries.
American Pancakes with St Ewe Eggs
Serves: 4 Prep Time: 20 minsMethod
Step 1
In a medium bowl, whisk together the flour, sugar, baking powder and salt until evenly combined.
Step 2
In a separate bowl, whisk the egg, milk, melted butter and vanilla until smooth and well mixed.
Step 3
Pour the wet mixture into the dry ingredients and gently whisk until the batter just comes together. A few small lumps are fine – resist the urge to overmix!
Step 4
Place a non-stick frying pan over medium heat and melt a small knob of butter until it lightly coats the surface.
Step 5
Spoon small ladlefuls of batter into the pan. Cook until the bubbles form on the surface and the edges begin to set, then flip and cook for another minute or so until golden, risen and fluffy.
Step 6
Serve straight away, stacking your pancakes high and finishing with a generous dollop of Trewithen clotted cream, a spoonful of your favourite hedgerow jam and a handful of fresh raspberries. Enjoy!
Ingredients
- 1 St Ewe Original Large Egg
- 250ml Trewithen Cornwall Gold Milk
- 30 grams Trewithen Unsalted Butter
- 150 grams Plain Flour
- 2 tbsp Caster Sugar
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 2 tbsp Trewithen Cornish Clotted Cream
- 1 tbsp Jam
- 1 Handful Raspberries
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