Pancake Recipe From My Dad
Pancake Recipe From My Dad
- skilet or frypan
- 3½ cups full cream milk
- 3 eggs
- 2 cups all purpose (or self raising) flour
- 1 cup wholewheat flour
- ⅓ cup butter melted
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon salt
In Large Bowl
- Combine both flours, sugar, baking soda, baking powder, salt.
- Mix the dry ingredients well.
In Medium Bowl
- Combine milk, eggs, melted butter.
- Mix the wet ingredients.
- Get the pan warming up so it is the right temperature when you are ready for it.
- Pour wet mixture into dry mixture so you are now working in the large bowl.
- Try to keep ingredients separate until last minute – if batter sits too long, your pancakes will be flat, not deliciously light and fluffy the way my Dad makes them.
- Beat the combined mixture really well. Try to 'fold' the mixture so that air gets into it. Beat it some more. This step is so important. You want to see lots of bubbles coming up in the mixture. You will need these bubbles once it gets to the pan.
- Put a dollop of butter on the hot pan so the batter does not stick.
- Place a single ladle of mixture onto your already hot pan. You will start to see bubbles coming up, slowly at first, then rapidly. When new bubbles stop forming, that is the time to flip the pancake. Depending on your pan, this is about 2 minutes, but it is the bubbles that tell you when it is time to flip.
- Once you have flipped the pancake, you will not get bubbles on the other side. When to stop cooking this side usually comes down to experience with your pan and it's temperature. About 2 minutes, but until golden brown.
- Serve immediately to your hungry family the Canadian way – with bacon & maple syrup!
Pancake Recipe Options
My Dad always serves his famous Canadian pancakes with bacon and maple syrup, but here are some suggestions that might be better suited to your tastes…
- lemon juice, cream, and sugar
- berry jam/ jelly and ice cream
- lashings of butter and honey
- a dusting of sugar and a sprinkling of mixed berries (raspberries, blueberries, strawberries)
- maple syrup and pecans
- sliced banana and honey
- butter and marmalade
- jam and cream
Firstly, chances are that there won’t be any leftovers!
However, if there are, you can cover and refrigerate the pancakes for use later in the day. Try spreading a cold pancake with peanut butter then rolling it up to eat on the go. My kids love that as a mid-afternoon snack – that boost of protein keeps them going until dinner.
Finally, if you’d prefer to reheat the leftover pancakes, you can cover them with aluminium foil and pop them into a preheated oven for 7 – 8 minutes. Alternatively, you can stack them on a plate, cover with cling film, and put them in the microwave for awhile.
Until next time!
Love & Canadian pancakes, Bx