Sunday mornings we have a ritual. It starts with me making Turkish coffee which Hubby and I savour curled up on the couch (inside or out, depending on the weather). I then make my Best Ever Pancakes. Hubby calls me The Pancake Queen.
I have two distinct memories of pancakes growing up. The first was Pancake Tuesday. My mother seemed to pick and choose her religion based traditions, and this was one of them. I am pretty sure it was the only time of the year she made pancakes. Since she was a staunch Do Not Talk To Me Before My Coffee woman, my memory likely serves me correctly.
The second memory was our every other year stay at Higgins Beach in Maine. I ordered the pancakes every morning. They were the size of my plate and I savoured every bite. I now realize they had the distinct taste of pancake mix and the syrup was table syrup, and I probably wouldn’t like them now. However, that doesn’t alter my sweet childhood memory one iota.
Now I make them, from scratch, every Sunday. I find the older I get, the more I am incorporating rituals into my life. They are comforting and we look forward to them. I know both Hubby and I wake up Sunday morning anticipating our pancake breakfast, and the slow gentle associated start to the day.
Best Ever Pancakes
This recipe is based on one found at AllRecipes.com. I have modified it a wee bit.
- 3/4 cup milk + 2 tablespoons of vinegar to sour it (or use buttermilk)
- 1 egg
- 2 tablespoons of canola oil (the original recipe calls for melted butter, but I am lazy. And yes, canola oil is bad for us, but this is the only time I use it, so convenience wins)
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Heat up a griddle (see Miscellaneous Notes below for my thoughts on griddles). Mix the dry ingredients together. Mix the milk, egg and oil together. Gently stir the wet ingredients into the dry. Stir just until everything is moistened. Resist the temptation to over stir. Drop amount of your choice onto hot griddle. Turn over when the underside is nicely browned. Remove from the griddle when cooked through. I gently stick a knife into the pancake to ensure it is cooked.
Makes about 6 medium size pancakes.
I know there are super cool non stick griddles out there, but I am a tried and true cast iron griddle fan. As long as you keep it seasoned and heat it up well before starting, nothing beats it. I got my griddles from IKEA and I am completely territorial about them. Just like chefs don’t share their knives, I don’t share my griddles.
To dole out the batter, I use the scoop seen in this photo. Did you know this is NOT an ice cream scoop? It even says on the packaging “Do not use for ice cream”. Who knew? Chef Hubby, obviously, but not me until he caught me trying to use it on ice cream one day. It does a perfect job scooping out the batter. The sliding thingy gets all the batter off the spoon and all your pancakes are the same size.
Maple syrup, my lovelies. Not table syrup. No offence to Aunt Jemima, but it must be maple syrup. Yes, it is expensive, but you don’t need to drown your pancakes in it. A little goes a long way.