As a busy Realtor there aren’t many Saturday’s where I get to lounge in my PJ’s with my family and just do the normal things people do on the weekends.
I know best that that homeowners spend the most money on their kitchen when buying or renovating their home, myself included. We spent extra upgrade dollars to enhance our kitchen to make it as large as possible for the space. We bought new appliances a few years ago and we love to utilize them!
When I do get the occasional lazy day I love to make pancakes. I’ve been on the hunt for amazing cake like pancakes for a while now and I think I finally hit the nail on the head. I would love to take all the credit for this recipe, but I actually found it on a fellow bloggers site. The amount of milk seemed strange to me, but it actually worked.
Cake-Like Pancakes
1.5 cups all-purpose flour (sifted is desired, but it’s a necessity)
3 teaspoons baking powder heaping
3 tablespoon white sugar
Pinch salt
1 teaspoon vanilla
1.25 cups milk
1 large egg
3 tablespoons butter, melted
Small amount of vegetable oil to spray onto the pan
Optional: 1/4 cup pureed fruit, chocolate chips or something else to give a flavoured pancake
Directions:
1. In a large bowl sift flour and mix in baking powder, salt and sugar.
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| Dry ingredients sifted into bowl |
2. Take the butter and melt it in the microwave.
3. Make a small indentation in the centre of the dry mixture and add the egg, melted butter and milk. Mix the ingredients until smooth with a whisk. JY: I wasn’t keen on this technique – I would stick to mixing the wet ingredients in a separate bowl and then slowly combine with the dry.
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| Addition of the egg |
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| All wet ingredients have been added and batter is starting to be mixed |
4. Once the mixture is homogeneous, add the vanilla and stir again to make sure the vanilla is fully incorporated and the pancake batter is completely smooth.
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| Adding in vanilla |
5. Started heating the frying pan on a medium-high heat and let the batter sit at room temperature for 3-5 min. (if you’re going to add a flavour item to the pancake, this is the time to add it)
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| Fully mixed and resting batter |
6. Spray or pour a small amount of vegetable into the frying pan to just coat the bottom of the pan.
7. Using a 1/4 cup measure, pour 1/4 cup portions of the batter into the pan trying best not to make each pour run into each other.
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| Cooking pancakes measured out with a 1/4 measuring cup JY: I used an ice cream scoop |
8. When the pancake starts to bubble (about 1-2 min), flip the pancake and cook for another 2-3 min.
9. Remove the pancakes from the pan, and continue cooking the pancakes until they are all made.
The results:
http://thecanadiancookingchemist.blogspot.com/2012/04/pancakes-good-ol-semi-cake-like.html
When you have a free morning try these out. I doubled the recipe and it made about 24 large pancakes and I served about half and froze the rest for morning breakfasts to come. I stuffed ours with blueberries and strawberries and a few with chocolate chips for my husbands sweet tooth.
All of our tummy’s were certainly happy after these!
Juliana
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