Every short-order diner cook and every home cook in America is side-eyeing this.
I think you can do it if you find a UK cook book that has a recipe that seems to match up. I expect it will tell you how to compensate to get the fluffiness with baking powder and other ingredients to address. Most American baking all-purpose is enriched.
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European flour is more finely milled or something and is not enriched, nor has the extra baking powder umphhhh. We've been doing this here on weekends. https://www.seriouseats.com/recipes/2010/06/light-and-fluffy-pancakes-recipe.html …
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I’ve been buying boxes of overpriced mix to get my pancake needs met, but this is good to know generally.
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