If you have been following along, you know that one morning of every weekend we like to all sit down for a big breakfast or brunch. It is a chance to spend some time together as a family, time for talking, laughing and connecting.
I use a recipe for pancakes that my mother gave to me. I am not sure exactly where she got it from. We have modified it over the years to include different add-ins and to try new tastes.
This recipe makes light, fluffy pancakes every time. The extras freeze very well. We often make a double batch and put the leftovers in the freezer to pull out for for quick breakfasts or snacks.
I cook them in the frying pan on the stove over medium heat. If you have en electric griddle you can use that to cook them instead.
1 1/2 cups flour
2 Tbsp white sugar
3 tsp baking powder
1/2 tsp salt
1 egg, beaten
1 3/4 cups milk
2 Tbsp vegetable oil
Add Ins:Mashed fruit, chocolate chips, nuts, flavourings (vanilla, almond, orange, etc)
1. In one bowl mix together flour, white sugar, baking powder and salt. Set aside.
2. In a smaller bowl mix together egg, milk and vegetable oil.
3. Add liquid mixture to dry ingredients. Beat until combined.
* You can add your extras here. We often use mashed bananas, chocolate chips, chopped berries or berry puree (you can reduce the milk of you use pureed fruit)
4. Heat frying pan or griddle.
5. Pour pancake batter into pan and cook until surface is covered with bubbles and the edges lose their gloss. I like to make fun shapes depending on the season. Snowmen and Candy Canes in the winter, pumpkins in the fall, Bunnies for Easter. Just pour the batter on in the desired shape and remember that the batter will spread out when it is cooked.
6. Use a spatula to flip the pancake and cook until golden brown.
Serve hot with butter and syrup, berries and whipped cream or jam.