Pancakes

Marilyn's Pancakes

This is my mom's recipe, useful if you have only 1 egg. These pancakes are almost flat, like crepes.

My recipe uses 3 eggs and are even more like crepes.

Use a non-stick frying pan and a little hot vegetable oil. Sandra cooks hers in melted butter.

• 2 cups flour
• 1/2 tsp. salt
• 2/3 Tbsp. baking powder
• 1 large egg, beaten
• 1 cup water
• 1 cup milk
• vegetable or canola oil and/or butter for frying

1. Whisk together dry ingredients in a bowl.
2. Add egg, water and milk and whisk until there are no lumps.
3. Pour oil to just cover the surface of your frying pan or crepe pan and make sure the oil is hot before you pour in the pancake mixture.
4. If you are using a large frying pan, make several small pancakes for easier flipping.
5. Use a soup ladle to pour in the mixture.
6. Pancake mixture should pour fairly easily. If not, add a little more milk or water and stir again.
7. Do not flip until the pancake edges turn golden and turn up a little at the edges.
8. Serve hot, as soon as they are ready. The first are worst (if you didn't heat the pan enough) and the last are the best. Add a little more oil to the pan for each round of pancakes cooked.
9. The cook gets the last couple of pancakes!
10. Spread your hot pancake with soft butter and then pour on maple syrup, or spoon on homemade jam.

Applesauce Pancakes

• 1 egg, lightly beaten
• 1 cup 2% milk, divided
• 3/4 cups all-purpose flour, divided
• 1/2 tsp. salt
• 1 tsp white granulated sugar
• 1/4 cup applesauce
• 1/2 tsp cinnamon
• butter for frying

1. In a large bowl, combine lightly beaten egg with 1/2 cup milk, 1/2 cup flour, 1/2 tsp salt, 1 tsp sugar. Stir until smooth.
2. Stir in remaining 1/2 cup milk and 1/4 cup flour just until combined.
3. Add applesauce and cinnamon. Don't over-stir.
4. Melt 2 tsp butter in a large nonstick skillet.
5. For each 2-inch pancake, pour 2 Tbsp batter into hot skillet.
6. Cook on one side for 2 minutes or until pancakes start to bubble.
7. Turn pancake over and cook another 1 minute until browned.
8. Repeat until all pancake batter is cooked.

Fluffy Pancakes #1

More like the pancakes you get out of a boxed mix. Fluffier than a crepe.

• 1 cup flour
• 1/4 tsp salt
• 2 tbsp baking powder
• 1 egg
• 1 cup milk + 2 Tbsp oil
• oil for frying

1. Combine the dry ingredients with a whisk in a bowl.
2. Stir the liquid ingredients together then mix into the dry ingredients.
3. Add a little vegetable oil to your fry pan, pre-heat, then pour on the pancake mixture.
4. Cook, flip, eat, repeat.

Fluffy Sweet Pancakes

Not my favourite, but if you prefer fluffy pancakes, these are delicious.

• 1-1/2 cups all purpose flour
• 3-1/2 tsp baking powder
• 1 tsp salt
• 1 Tbsp white sugar
• 1-1/4 cups milk
• 1 egg
• 3 Tbsp melted butter
• oil for frying

1. In a large bowl, sift together flour, baking powder, salt, sugar.
2. Make a well in the centre of the flour mixture and pour in the milk, egg and melted butter.
3. Mix just until smooth.
4. Heat a lightly oiled frying pan over  medium high heat.
5. Pour or scoop batter onto the hot pan (1/4 cup for each pancake.)
6. Brown on both sides and serve hot.

Buttermilk Pancakes

Makes 8 medium pancakes

• 1-1/4 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 egg, beaten
• 1 cup buttermilk or sour milk (1 cup whole milk + 1 Tbsp white vinegar)
• 1 Tbsp sugar
• 2 Tbsp vegetable oil

1. Sift dry ingredients into bowl.
2. Combine egg, milk, oil.
3. Add milk mixture to dry ingredients.
4. Stir just until moistened.
5. Bake on hot greased pan.

Buttermilk Restaurant-Style Pancakes

If you crave pancakes that taste like they came from "International House of Pancakes" restaurant, use this recipe.

In a blender or a mixer, combine:

• 1-1/4 cup all-purpose flour
• 1 egg, beaten
• 1-1/2 cups buttermilk (substitute plain milk with 1 tbsp of vinegar added)
• 3 tbsp. granulated sugar
• 1-1/2 tsp. baking soda
• 1/2 tsp. salt

1. Spray a non-stick pan with cooking oil.
2. Preheat pan over medium-high heat.
3. Pour batters by spoonfuls into the hot pan to form 5-inch circles.
4. When edges harden and turn light brown, flip.
5. Cook the other side.
6. Makes 8-10 5-inch pancakes.