Total Time
35mins
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.

Ingredients Nutrition

Directions

  1. Mix dry ingredients well.
  2. Mix in eggs & vanilla until like a bowl of peas.
  3. 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.
  4. 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).
  5. VARIATIONS: Dot pancakes with partially cooked chunks of fruit & cover with enough batter to prevent sticking when turned --
  6. -Rhubarb: Microwaved with sugar, just enough to soften it.
  7. -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.
  8. -Blueberries: cook with sugar in microwave & pour on top of cooked pancakes, or stick them in as above.
  9. -Syrup and banana: sliced or just served on side like a sausage.
  10. -“Ostrich Eggs”: cover with whipped cream (or ice cream), plus ½ a canned peach.
  11. -Applesauce and your favourite type of sausage.
  12. I usually make a double batch and freeze what I don't eat. I thaw them in the microwave, then reheat briefly in toaster.

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