Miranda’s Kitchen: American Pancakes

It’s Pancake Day!  We’re ditching the crepes though in favour of these – Miranda’s fluffy, thick, delicious American style pancakes.


Don’t just save for today, though – these are an amazing treat, all year round!


225g Plain flour

1 tbsp baking powder

1 tsp sugar

2 large eggs

30g melted butter

100ml buttermilk

200ml fresh milk

Spray oil


Weigh out the ingredients and combine together in a food processor and blend, or mix together vigorously with a whisk.

Leave for 15 minutes to rest, this lets the baking powder start to work so you get a quick lift when the thick batter hits the pan.

Heat up a non-stick frying pan and spoon in the mixture – three to five dollops depending how large your pan is.

Leaving the temperature fairly high wait until the pancake starts to brown a little then flip it over, when it should start to rise up a bit. Once brown lift the pancake out and eat while warm.

Serve with maple syrup, golden syrup, fruit, chocolate spread etc

Enjoy !!

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Inspired by my Mother & Grandmother, cooking has always part of my life.

With over 25-years in the industry, I have won many awards nationally and internationally representing the UK with The Craft Guild of Chefs culinary team.

My career has given me the opportunity to work in high-class establishments in London including The Reform club and Lanesborough Hotel.

I have dedicated my skills to designing and teaching a wide range of culinary courses at the UK’s leading hospitality schools.

These include Butlers Wharf Chef School, Mosimanns, Billingsgate fish school and currently the historic Westminster Kingsway College, where I specialise in teaching private chef courses for International students.

I have taught hundreds of students including many who have extremely successful careers including Fabulous Baker Brother Henry Herbert, author and Iron chef judge Sophie Michell, Sophie Wright cookery author, Chef and food stylist plus Ed Smith of Rocket & Squash – one of London’s top food bloggers.

Publications include six recipes in ‘A Class of Its Own’, articles for CHEF magazine, Tuco University magazine, and online magazines.

In my personal life, I’m a single Mum with a large family of four boys, daughter, granddaughter, a dog, and a cat.

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