If there is one recipe that is cherished in my family, it is most definitely my Grandma’s pancakes. Yup, just plain old pancakes. No fancy bananas, chocolate chips, coconut, ricotta, or whatever other new-fangled additions people are putting in pancakes nowadays. I have even tried experimenting with the recipe every now and then – bad choice. The outcome always involves me getting screamed at by my mom. “Mallory!!! What did you do to these pancakes?!?! I just wanted normal pancakes, that is the way I like them!” Needless to say, it was the first recipe that came to mind for the Canadian Food Experience Project theme, My Most Cherished Canadian Recipe.
I always want to try different pancake recipes. But sometimes traditions are traditions and you just don’t mess with them. Or in my case, you do try to mess with them and end up facing some really unfortunate consequences. Now I just leave the pancake making to my dad so I’m not tempted to make any alterations to the recipe. Let’s face it though, with my track record at this point, even if I do follow the recipe to a t, it still ends up being “different”. I’m telling you people, do what I say and not what I do. Don’t mess with those traditions.
|I’m pretty sure baking powder pretty much dies after 1 week but who am I to argue with Grandma?|
2 cups AP flour
1 tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt (even though the original recipe calls for 1 tsp. it’s a bit too much)
2 cups milk
1 tbsp. vegetable oil
Whisk all of the ingredients together until smooth.
Cook over medium heat, 2 to 3 minutes per side (when they bubble on the first side, they are ready to flip).
Serve with maple syrup or caramel sauce and fresh fruit.