I love to cook almost as much as I love to knit and crochet. Every once in a while, I post a photo of whatever is cooking at my house on my facebook page. It always attracts a lot of looks which are very gratifying and I like to share the recipes behind the photos.
As promised in a facebook post this week, I am writing out my own pancake recipe for you. I love to make these on the weekend when there is time to enjoy a leisurely breakfast and read the paper. Yes, I read the actual physical newspaper every day as I like to have some depth to my news stories and know that there was actual research done to arrive at the article presented; but, that is a rant for another day.
This easy recipe can be doubled or tripled if you are making breakfast for a horde. You can add fruit, cheese, or whatever else tickles your fancy. Make them big or small depending on your appetite. I add the extras after I have already poured the batter into the pan like a topping that cooks when you flip the pancake over.
Iris Rose’s delicious pancakes:
These ingredients will make two very large (plate sized) pancakes.
3 Tbsps of butter
Melt the butter in a 9” or 22cm frying pan over medium heat. I use two pans to cook both pancakes at once and melt butter in each. You will be using the excess butter in the pancake batter but leave some to brown with the batter. While the butter is melting, start the batter.
1 cup of flour
1 & 1/2 tsp. baking powder
¼ tsp baking soda
Combine these ingredients in a bowl big enough to hold the wet ingredients too.
1 egg
2 Tbsps honey or maple syrup
1 cup of buttermilk (Don’t have any buttermilk? Just add a tsp of vinegar to plain milk or mix in a good dollop (2Tbsps) of sour cream or yogurt to plain milk to make a cup.)
I mix these ingredients using a 2 cup measuring cup in the following order: beat the egg, beat in the honey or syrup, mix in the buttermilk.
Pour most of the melted butter into the wet ingredients and stir. Make a well in the centre of the dry ingredients and pour in the wet. Mix with a few quick stirs until all of the dry stuff is wet. Don’t worry about lumps and don’t overmix. If the batter seems too thick, add another bit of milk.
Pour half of the batter into each pan. Here is where you make them fun. Top the batter with sliced banana, sliced peaches, blueberries, sliced apples, you get the picture.
If you want savory pancakes, top the batter in the pan with cooked diced ham, cooked sliced mushrooms, grated cheese, shrimps and so on.
When the pancake has some bubbles that pop and is starting to look dry around the edges, be brave and flip the whole thing over. Your added goodies should have sunk into the batter and will cook while the second side is cooking. I wait a couple of minutes and turn off the stove at this point as there should be enough heat in the pan and the cooked side to finish the pancake without burning your yummy addons.
In a couple of more minutes, flip the pancake onto a plate and admire the pretty pattern made by the additions. Serve with syrup, preferably maple, and enjoy!
