The recipe that I have been faithfully following for the past 20+ years comes from my Mom's old Five Roses cookbook. It produces a flavourful and, most importantly, fluffy pancake.
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Some pancake cooking tips:
- make sure your baking powder is fresh. You should hear a fizzing sound when you mix the wet ingredients into the dry. If you don't, your baking powder is too old and the pancakes won't be light and fluffy.
- I reduce the sugar by 1 tablespoon. I don't like overly sweet pancakes. Plus, if you add fruit that will make up for the missing sugar.
- Flip the pancakes when bubbles stop forming on the surface and when the edges are starting to solidify and look cooked. After 20 years I can also tell they are ready to flip by smell. They smell like cooked pancakes. :)
- Without a doubt, I have had best results using my electric frying pan. I get consistent heat and know what the product will end up like every. single. time. I set mine to 350 F and always get perfect pancakes.
- To make cheese pancakes I add a good handful of grated old cheddar - about 1 cup.
Bubbles have stopped forming and the edges are looking cooked. Ready to flip!
My favourite part of being designated pancake cook? Chef's choice! I always reserve the last bit of batter to make a pancake of my choosing. Today I made several mini pancakes.
Does your family have a Sunday breakfast tradition?