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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- 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!
Deeeelicious!
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.
Enjoy!!
Does your family have a Sunday breakfast tradition?
Mmmmm, I don't think I've ever had cheese pancakes, but now have a serious hankering for some!
ReplyDeleteHow lovely that you are carrying on this tradition :)
I just found your blog through pintrest. I came across one of your boards looking for a colour for the new dresser i'm painting. I loved that board so much I checked out the others then found the blog. We have a tradition in our family of having Pancakes for dinner on birthdays. My kids love it and my husband makes the best pancakes. Anyway I'm rambling just wanted to say love your work.
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