I love pancakes. As a child, I was thrilled when my mom would pop me up onto the counter for a better vantage point to watch her watching the pancakes. When the tiny bubbles appeared on the top of the cooking batter I’d wonder, “Will she flip them now? How does she know?”
In my life these days pancakes are relegated to snow days and statutory holidays. I arrived at work this morning excited to share a pancake recipe with you as it’s both a snow day and Shrove Tuesday, which is known to many as Pancake Tuesday. Sadly, we’ve never focused an Eatting In section on breakfast recipes (don’t worry, it’s on my to do list).
Instead I’ll share with you my own recipe. It’s simple, traditional, and homey. Everything I love in a pancake.
- 1 egg
- ¾ cup (175ml) of milk or soya milk
- 2 tablespoons (30 ml) butter, melted
- 1 cup (250 ml) flour
- ½ tablespoon (7.5 ml) molasses
- 1 teaspoon (5 ml) vanilla
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2 ml) salt
- Additional butter, or several teaspoons of bacon fat
- In large mixing bowl beat egg. Add milk and melted butter
- Combine dry ingredients in second bowl.
- Heat heavy frying pan. While heating, grease with a little bit of butter or bacon grease on paper towel.
- Pan is ready for batter when you can spritz it with water and the droplets bounce in pan before evaporating.
- Pour by ¼ cups in pan.
- Flip pancakes when bubbles appear to cover the surface.
- Enjoy with maple syrup, jam or your favourite topping.