Click here for the pancakes-recipe-pdf
Okay, I know today is Tuesday, but working in hospitality, my week is shifted so Monday and Tuesday are my Saturday and Sunday. So TODAY is my Pancake Sunday.
Pancake Sundays were a staple in my house growing up. The Fannie Farmer pancakes were actually the first recipe that I had memorized and was allowed to make on my own. So every Sunday (that I had the energy for it), I would get up and make pancakes just like my mom did (or waffles, when we needed a little more excitement in our lives). With my mom’s and grandma’s lessons, I have adjusted the recipe to be sweeter, fluffier, and created a base for any flavour pancake imaginable.
My suggestion for making any recipe, not just my own, is to read through the entire recipe or article before you even think about starting to make it. That way, you won’t be surprised by any curveballs halfway through your cooking process. It also gives you a chance to read tips and gain inspiration to get creative with your own version of the recipe.
SO, without further ado, the coveted recipe for Pancake Sundays:
Ingredients (makes 4-6 pancakes)
1 cup milk (the more fat, the more energy!)
2 tablespoons vegetable/canola oil or melted butter
whisk it up!
1 cup all-purpose flour
3-4 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
whisk it up!
**at this point you’ll want to taste your batter. If you haven’t been eating raw egg in batters your entire life like me, you might want to get someone with a stronger stomach to taste it. Fear of Salmonella only increases your chances of Salmonella. And any other food intolerance that gives you IBS…. but that’s another blog post for another time.
What you’re looking for is your preferred sweetness. You can put as much or as little sugar in this batter as you wish. We have put 1/4 cup in before because why not, live a little.
And that’s your base!
To make the pancakes the classic way, butter up a pan on medium heat, and pour the pancake batter onto the hot, bubbling surface. Buttering you pan is so important to get the colour and flavour that makes the pancakes delicious.
Just remember: “When you see brown, you’ve hit flavour town”
You don’t want to keep lifting the pancakes to check if they’re ready to be flipped. This interrupts the cooking process and can mess up the texture of the cake. A good way to tell if they are ready is to wait for bubbles to start forming in the middle of a cake, and then flipping it. I try to only be checking the first one that I pour out, so that only one risks getting flat if I don’t time the bubbles and browning right.
It takes a little bit of practice to get the perfect pancakes. I’ve been using the same recipe for years and they always come out different. Don’t be discouraged if you burn a couple (I still do! Often!). Just adjust the heat setting on your pan or griddle to a few notches lower, rebutter the surface, and get your next ones on the heat and try again. Rebuttering your pan in between each set of pancakes makes sure that all of your cakes are flavourful, not just the first set.
And that’s your basic pancake recipe!
Today’s Pancake Sunday
Today, Allan and I had bananas getting quite ripe, and we also had several bags of frozen blueberries just waiting to be used. We both like our pancakes a little different, and this batter is perfect for making customized cakes for everyone.
So, I had enough batter to make us 3 medium pancakes each. I poured Allan’s cakes into the pan, waited a few seconds to let them start cooking, and then tossed some blueberries onto the wet batter in the pan. I have also thrown chocolate chips on the pancakes with the blueberries, which has become a fan favourite.
After flipping Allan’s blueberry pancakes, I mashed one of the ripe bananas into what was left of the batter. I served him up his pancakes (he likes them with whipped cream), rebuttered the pan, poured the batter in, and then added frozen blueberries to my own.
Adding any pureed fruit to a batter will make it more moist (sorry Cassie) as the fruit will add water and sugar, creating a more tender finished product. So after flipping my pancakes I left them in a bit longer to make sure that they were cooked the way I like them. A little syrup on the side for dipping, and that’s pancake “Sunday” for me and bae.
It might seem a little involved or daunting at first, but once you get the hang of the basic batter, everything else will just become automatic. I love adding fruits to the pancakes, since I try to get a fruit or veggie in at every meal, and fruit juice in the morning is too harsh of an acid attack on my stomach. I assume the basic batter would be amazing for making bacon pancakes (see Adventure Time), but have yet to try it so I can’t give you the go ahead on that one yet.
Let me know if the batter works for bacon pancakes!
What do you like to add to your pancakes to make them more exciting?
Do you have a staple breakfast food on your days off?
Let me know in the comments!