May I ask you for your best pancake recipe?

I had a banana nut pancake that was great.But make them with fresh bananas.

Welcome to the US!! My husband is from England so we have gone through this whole thing about American pancakes and Scottish pancakes (which are flat but I don't know if they are as flat as crepes) so I know exactly what you are going through! This is straight from my Betty Crocker cookbook, which is pretty standard American cooking. 1 egg 1 cup flour 3/4 cup milk 1 tablespoon sugar (granulated or brown) 2 tablespoons vegetable oil 3 teaspoons baking powder 1/4 teaspoon salt Margarine or shortening (I happen to use butter) Beat egg til fluffy. Beat in remaining ingredients (except margarine or shortening or butter) til smooth. Heat griddle over medium heat. Grease with margarine or shortening or butter. To test heat, sprinkle griddle with a few drops of water. If they bubble, it's hot enough. Spoon batter onto griddle. When batter is bubbly and begins to dry around the edges, time to flip. PS--after eating fluffy American pancakes, my husband has never asked for Scottish pancakes again (and neither do his parents when they visit from England!) Enjoy!

This made from scratch homemade pancake recipe is light and fluffy because it uses fresh buttermilk. These never fail pancakes will become a family favorite. Serve pancakes for breakfast or brunch and top with real butter, pure maple syrup, or jams and preserves. Ingredient List: 2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon baking soda 1/4 cup shortening or butter 1 egg, beaten 2-1/2 cups buttermilk Instructions: Step 1: Preheat griddle or frying pan to medium heat. Step 2: In a mixing bowl, combine flour, baking powder, salt, and baking soda. Step 3: Cut in shortening or butter. Step 4: Add the beaten egg and fresh buttermilk and mix until smooth. Step 5: Fry on a hot griddle or frying pan. Enjoy!

Here you go, I just find it on the net: Ingredients: 1 pint of flour 2 eggs 1 cup of milk 1 stick of butter Materials: 1 mixing bowl 2 table spoons 2 cups 1 small pan Procedure: 1. Put the flour in the bowl 2. Put the milk in a cup (12cm of milk in the cup) 3. Put the milk in the bowl 4. Break the 2 eggs, and put it in the bowl 5. Heat the butter a little bit and pour it in the bowl. 6. Mix them up with a spoon. 7. Put the pan in the oven (medium hot), add a bit of butter if you wish. 8. Pour the mix into the pan 9. Flip pancake over when the top is brown. 10. Your pancake is ready. Serve it with honey or maple syrup. Enjoy your pancake!!

It's easy. Just take him to IHOP (International House of Pancakes), it's a chain restaurant that normally available in most states in the US (at the used to when I was there). But I didn't answer youre question didn't I? Honestly I don't know as well, but it seems like the recipe are the similar with crepes, it's just the size and the name that differents it. I usually find a good recipe by googling, you can try that too...

Did you try it? How did it go? Mind sending me a pancake? ;)

These are my favorite pancakes, they are banana pancakes, definitely all american, here is the receipe: Banana Hotcakes From Taste of Home's Holiday & Celebrations Cookbook My daughter came across this recipe and had me add it to my recipe collection. Topped with a homemade honey butter, these flapjacks are fabulous! BANANA PANCAKES: Honey Pecan Butter Ingredients: 1/2 cup butter, softened 1/4 cup honey 1/3 cup chopped pecans, toasted PANCAKES: 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon ground cinnamon 1 egg 1 cup milk 1 cup mashed ripe bananas (about 2 medium) 3 tablespoons vegetable oil 2 teaspoons lemon juice Maple syrup, optional In a small mixing bowl, beat butter and honey until smooth. Stir in pecans; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. In a small bowl, whisk the egg, milk, bananas, oil and lemon juice; stir unto dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with honey pecan butter and syrup if desired. Yield: 6 servings.