The Best Weekend Pancakes
Nothing screams brunch more than good ol’ pancakes covered in maple syrup. And if you didn’t know, breakfast is my favourite meal of the day! So growing up, I knew it was going to be a good Saturday when I could smell the sweet aroma of Mom’s pancakes being made! They’re fluffy and absolutely delightful. Enjoy them with some homemade butter or powdered sugar. Let me share with you a piece of my childhood with my Mom’s pancake recipe. Makes 12 perfect pancakes.
The Best Weekend Pancakes
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups milk (or buttermilk, or 3/4 milk + 3/4 buttermilk)
- 3 tbsp butter, melted
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/2 orange zest (optional)
Instructions
- Heat a medium size frying pan (or flat top grill) to medium heat and lightly butter it using a paper towel.
- In a medium size bowl, mix dry ingredients together (flour, sugar, baking powder and salt) with a whisk.
- Add the milk, egg, butter and orange zest. Whisk to mix well.
- With a 1/4 cup size dry measuring cup, scoop out the batter and pour it on the pan. I use a 1/4 cup measuring cup as a ladle since I like my pancakes to all be perfectly even in size.
- At this point, if you want you can add chocolate chips, blueberries or banana slices so they’re evenly spread on the pancake (and will look prettier too).
- Fry for about 1 minute, until bubbles start forming and rising to the top. That’s when they’re ready to flip!
- Flip and fry for final minute until pancakes starts to puff up. Stack pancakes on plate as they’re ready. Doing this will keep them warm and moist.
- Repeat for the remainder of the batter. BONUS: This recipe can be used for making waffles too! Enjoy with lots of maple syrup or sprinkle with powdered sugar and fruits!
