Prep 15 mins
Cook 20 mins
Thick fluffy pancakes - Several variations - Uses powdered milk to increase air content. My own recipe except my ex-chef brother in law told me not to over mix to avoid raising gluten which would make them tough.
- 1⁄2 cup whole wheat flour
- 1⁄2 cup white flour
- 2 tablespoons baking powder (yes!)
- 1 tablespoon sugar (because bkg pwdr is bitter)
- 1⁄3 cup skim milk powder (Adds air to mix)
- 1 dash salt
- 1⁄2 teaspoon cinnamon (optional)
- 1 large egg
- 1⁄2 teaspoon vanilla
- 1 1⁄4 cups cold water
- 1⁄4 cup canola oil (for pan frying Mild flavour, tolerates heat)
- 1 cup fruit
- Mix dry ingredients well.
- Mix in eggs & vanilla until like a bowl of peas.
- Add water. DON’T OVER MIX! It makes them tough. Spoon out carefully so you Don’t Break Bubbles. I make them small enough to be reheated later in a toaster.
- Fry in oiled pan (I like cast iron); sprinkle tops with a bit of oil; turn when edges are dry, with lightly oiled spatula. If needed, adjust heat. Add oil to pan for each batch. They should puff up about 3/8 inch (1 cm).
- VARIATIONS: Dot pancakes with partially cooked chunks of fruit & cover with enough batter to prevent sticking when turned --
- -Rhubarb: Microwaved with sugar, just enough to soften it.
- -Apple chunks: partially cooked over low heat with cinnamon and a bit of flour to prevent applesauce. Stir in saucepan as if you were stir frying them. Do this the night before. Chunks of canned apple pie filling also works.
- -Blueberries: cook with sugar in microwave & pour on top of cooked pancakes, or stick them in as above.
- -Syrup and banana: sliced or just served on side like a sausage.
- -“Ostrich Eggs”: cover with whipped cream (or ice cream), plus ½ a canned peach.
- -Applesauce and your favourite type of sausage.
- I usually make a double batch and freeze what I don't eat. I thaw them in the microwave, then reheat briefly in toaster.