Pancakes
Servings 5
Ingredients
- 1 cup flour
- 3 tsp. baking powder
- 1/4-1/2 tsp. salt optional
- 1 tbsp. white granulated sugar
- 1 egg
- 2 tbsp. oil or melted unsalted butter
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 - 3/4 cup evaporated milk
Instructions
- In a small bowl, sift the flour. Add the baking powder, cinnamon. salt and sugar. Mix well. Beat egg and vanilla with hand beater or a fork.
- Blend in the oil or butter and 1/2 cup of the milk. Make a well in the centre of the dry ingredients and pour the liquid, mix well.
- Add the rest of the milk for thinner batter. Grease heated griddle or frying pan if necessary. Pour about 1/3 cup of the pancake mix into the griddle or frying pan and spread.
- When bubbles appear on top, flip over and cook until other side browns. Remove and place on paper towel. Serve with maple syrup, honey or jam.
Notes
Variations:
1. Buttermilk pancakes: substitute 1 cup buttermilk for milk. However, decrease the baking powder amount to 1 tsp. and add 1/2 tsp. baking soda.
2. Cornmeal pancakes: substitute 1/2 cup cornmeal for 1/2 cup of flour.
3. Wholewheat pancakes: substitute wholewheat flour for flour. Use brown sugar.
4. Seasoned herbed pancakes (my favorite): remove the sugar, vanilla and cinnamon from the basic recipe and add chopped chive, celery, chadon beni to taste.
1. Buttermilk pancakes: substitute 1 cup buttermilk for milk. However, decrease the baking powder amount to 1 tsp. and add 1/2 tsp. baking soda.
2. Cornmeal pancakes: substitute 1/2 cup cornmeal for 1/2 cup of flour.
3. Wholewheat pancakes: substitute wholewheat flour for flour. Use brown sugar.
4. Seasoned herbed pancakes (my favorite): remove the sugar, vanilla and cinnamon from the basic recipe and add chopped chive, celery, chadon beni to taste.