⅓cupbutter*melted (see recipe notes below for quantity conversions)
⅓cupsugarbrown sugar is best if you have it
3teaspoonsbaking powder(leave out if using self rising flour)
1½teaspoonsbaking soda(leave out if using self rising flour)
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!
If my Dad's Canadian way doesn't suit your tastes, check out the 'options' section (above) for a complete list of all our serving suggestions.* To get 1/3 cup melted butter, you'll need about 2.8oz (or 75g) - which is a little more than half a stick.
Keyword Canadian pancakes, pancake recipe
Canadian Pancake Recipe https://recipelibrary.net/pancake-recipe/ April 4, 2020