• Najwa Kronfel


Who doesn’t like to wake up to the smell of freshly made pancakes in the morning? I know I do. I am not really a breakfast person, I usually don’t eat before 11am. I just drink coffee, water or tea. It’s really bad I know. On Sundays it’s a bit different, I do like to do something special for the guys of the house, usually a big brunch. Every Sunday I cook something different but lately, pancakes have been in the menu more often because my son just loves them. It’s funny to see his little face all happy to see pancakes in front of him. He goes “pankeke”. Too cute.

I like to make “old fashioned style pancakes”. No ricotta cheese or egg whites fold in the batter. Just a simple recipe, good old maple syrup and fresh blueberries. The secret to this recipe is to add a little more baking powder than you normally would. The batter becomes thicker right before your eyes. If you find it too thick, just add a little bit more milk. That simple. 

Ingredients: (makes 6-8 pancakes)

1 1/4 cup whole milk

2 large eggs

3 tablespoon canola oil

3 tablespoon sugar 

1/2 teaspoon vanilla extract

1 1/2 cups of all purpose flour

2 teaspoons baking powder

A pinch of salt

In a bowl, mix together the milk, eggs, oil and sugar. Sift together the flour, baking powder and salt. Pour the milk mixture into the dry ingredients and mix until smooth (Do not over mix). Let the batter rest for 5 minutes. Heat a lightly greased griddle over medium high heat. Scoop the batter onto the griddle, using about 1/4 cup of batter for each pancake. Brown on both sides. Serve with maple syrup and fresh blueberries. 

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