Saturday night pizza is only one of the traditions I grew up with. Another Saturday tradition in our house was pancakes, made by Dad, ready at 8 in the morning. Even though my dad can’t really cook, his pancakes were amazing. Every Friday night we would ask what time breakfast was at and my dad always said “breakfast at 8!” We longed for the households of our friends, where they were allowed to sleep in and *gasp* not clean their rooms on the weekends. And we whined that Mom got to stay in bed (although, now that I’m a mom, I can understand it!)
But the bright side of it all was that there would be warm pancakes waiting for us. And, if we got up before my dad, he would throw in chocolate chips into the last batch of pancakes. It wasn’t enough incentive for me, but one of my sisters somehow managed to wake up before him and get those chocolate chips.
What I love about these pancakes is that they are easy (as pancakes should be), fluffy and full of flavour. They are fantastic with syrup (and they soak up a LOT of it) or with yogurt and some fresh berries. You can also add any fruit or nuts that you want as you make them. My favourite addition right now is granola. Just sprinkle it on after you put the batter in the frying pan and voila! Crunchy pancakes!
I have written the ingredients for a “medium amount” in the directions, but you can find the amounts for “large” and “small” at the end. Large makes enough for my family growing up with 4 super hungry kids and always with some leftover (or enough to feed a large group), medium makes about 10-15 pancakes (enough for 4-6 people) and small makes 6-8 pancakes (enough for about 3 people).
2 cups milk
1/4 cup melted butter or oil
2 cups flour (all purpose, or half all purpose, half whole wheat)
4 tsp baking powder
1/4 cup sugar
1 tsp salt
In a large bowl, combine the milk, melted butter and eggs. (If you’re making the small amount, you can actually just use a 4-cup measuring cup). In a small bowl, combine the flour, sugar, baking powder and salt. Add the dry ingredients into the large bowl (with any fruit, if you want to add it) and stir just until combined. It’s okay to have some lumps. If you overmix, then the pancakes aren’t nice and fluffy.
Heat a frying pan on low heat until a drop of water spatters. Melt a little butter in the pan or spray it with non-stick spray.
Use a ladle to create puddles of about 1/4 cup or 1/3 cup of batter in the frying pan. You can also pour straight from the bowl (or measuring cup) if it has a pour spout. Sprinkle with granola or fruit / chocolate if you want and leave the pancakes until the edges look a little dry and bubbles form and then pop on top. Flip the pancakes and leave them for another couple of minutes to finish cooking. When they are nicely browned, transfer the pancakes to a serving plate (potentially in the 200F oven, to keep them warm).
For a “large” use:
3 cups milk
1/3 cup melted butter
3 cups flour
2 Tbsp baking powder
1/3 cup sugar
1 1/2 tsp salt