While American pancakes with syrup are undeniably a supermom-with-kids breakfast cliche, they are also undeniably good, and in my book that alone argues forcefully for their inclusion here. They are anyway very easy to make, easier than thinner English pancakes or crepes, and it's not hard to get into the weekend habit of mixing them up. They're what I make for my children's breakfast at weekends. I make up half-quantities of the batter (or the full amount on Saturday, saving half of it in a clingfilm-covered jug for Sunday) and let them squeeze golden syrup, rather than the smokier maple, over them; we dispense with the bacon altogether.
Photo by Francesca Yorke.
Recipe posted by Nigella