2 cups all-purpose flour
2 tablespoons baking powder
½ tsp kosher salt
2 eggs
2 cups of 2% milk
6 tablespoons peanut oil
(Serves four)

  1. In a bowl, whisk together the flour, baking powder, and salt, and then add the eggs, milk, and 2 tablespoons of the oil, and whisk to remove any lumps.
  2. Preheat a large skillet, and add enough oil to coat the surface. Hot oil is the key to great pancakes. When a drop of water spatters in the pan, pour away.
  3. When bubbles form on top of the batter and the bottom is browned, about three to four minutes, flip and cook another for another two to three minutes.
  4. Remove from the pan, and serve topped with a pat of butter and pure maple syrup.
  5. Try adding raspberry or strawberry jam on top of that. It’s delicious.

Café Confidential: I prefer to cook my pancake in small amounts of peanut oil rather than butter, as butter sometimes burns. The oil makes the perfect brown crusted rim around the outer edge of the pancake. I end up using about 4 tablespoons per recipe.

Be creative. Add any of these ingredients to the batter, or mix and match to create a flavour all your own:

Apple Jack
1 large apple, peeled, cored and shredded
1 tsp cinnamon
½ cup raisins (optional)
½ cup walnuts, pieces (optional)

Lemon, Raspberry, and Cream Cheese
1 cup raspberries
¾ cup cream cheese, cut into pea-sized bits
1-2 tablespoon lemon rind

Cranberry Orange
½ cup dried cranberries
rind and juice of 1 orange

Banana Chocolate Chip
1 diced banana
½ cup chocolate chips

Muskoka Berry
¼ cup fresh blueberries
¼ cup fresh raspberries
¼ cup fresh blackberries

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