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How you go from Paris to Pancakes.

We woke up this morning with post-Paris depression. Stumbling around the flat like zombies with bed head, we both had bad cases of holiday withdrawal. We spent the weekend in Paris bouncing from one high to the next. We shoved pretty much every kind of food into our mouths that we could get our greedy hands on. We sampled some of the best wines I’ve ever tasted. And when we weren’t eating or drinking ourselves silly, we were slammed in the face with architecture so ridiculously grand it makes you reconsider your entire understanding of beauty. So after that kind of action, who would possibly be happy to face work and chores on Monday morning?

I had planned to write about the difference between American and English pancakes today, but instead my mind is blocked with images of ham and cheese baguettes and glasses of Pouilly Fuisse. But as I sit here, I remember why I made pancakes in the first place, and it now becomes clear. I made them before we left on Friday to kick off our trip. To sort of set the tone for a fantastic holiday. And that’s one of the things I love about food. That there are certain times when you simply feel like making something just for joy. It has no relevance to anything other than it just makes you and those around you happy. So here’s to scuppering away post holiday funk with thoughts of pancakes.

American Pancakes

  • 1 cup plain flour
  • 1/3 cup sugar
  • 1 cup milk
  • 2 eggs
  • 1 Tbsp baking powder
  • 1 tsp vanilla extract

All measurements are in cups because well, these are American pancakes, folks. Whisk ingredients together and let the batter stand for 5-7 minutes. On medium heat, melt some butter in a nonstick skillet. You can opt out of this step, but I find the butter adds a nice crispy edge to the pancakes. Allow about 1/3 cup of batter for each pancake and cook for about 5-7 minutes. When bubbles appear, the pancake should be ready to flip. Serve with streaky bacon and maple syrup.


  1. The Grubworm

    Pancakes rock. I just had to say that. And not those anemic British ones (Although they can be good too), proper thick syrup laden US pancakes. With blueberries. Mmmm-mmm. They take me right back to holidays in the States when I was a kid. So I can absolutely see why you would fix them to set the mood.

    I love that food and drink can do that, from a pre-Eurostar glass of champagne in St Pancras Grand to a burger before flying off to Georgia.

  2. Jen

    I think I will always be partial to the American version, even though I keep an open mind. It took me awhile to figure out a decent recipe that reminds me of the stuff back home. At first, I was smuggling pancake mix in my suitcase, but when that ran out, I needed to come up with an alternative. Thank goodness I did!

  3. smilinggreenmom

    LOL! I can so relate to this 🙂 Though I have not been blessed with the chance to visit Paris, I know how hard it is to come back from vacation. Ugh…stinks. So your pancake recipe makes me giggle! We do love our pancakes though, especially when I use Kamut Khorasan Wheat. It is the best flour since the texture is so fluffy and it has tons of vitamins and minerals. I am really wanting pancakes now….and a trip to Paris!

  4. Jen

    Thanks, smilinggreenmom! I will have to try the Kamut brand and see for myself. If all goes well, we may be shipping a lot of the stuff to Hong Kong.

  5. Sophia

    Wow, those pancakes look great. Everyone loves pancakes!! I definitely do. They're my favorite go-to breakfast dish. My favorite are these Easy Cottage Cheese Pancakes Thanks for sharing yours!

  6. Amanda

    I tried out this recipe twice and the pancakes turned out PERFECT both times! They go great with streaky bacon. Everyone who ate them had only nice things to say! 🙂

  7. Jen

    Sophia – Thank you so much. I will definitely take a look at that recipe.

    Amanda -It's really great to get feedback on the actual recipe, and I'm so pleased they were a hit.

  8. Hey, I just adapted these and posted my results on my blog! They turned out great!

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