Anyone who knew my grandmother knew she could really cook. She’s where I learned the majority of my cooking skills and early recipes. Her most well-loved recipe by far was her pancakes. Mornings at the cottage when there were lots of people around, you could find her in the kitchen making up to 100.
The recipe was always very basic. We would smother it in fresh stewed fruit and butter. I’ve added cardamom and nutmeg to the recipe, as it really brings a lot of life to the pancake recipe.
This easy pancake recipe is also great in the waffle iron, and freezes well. Simply reheat by popping them in the toaster at a medium-low setting.
Grandma’s Pancake Recipe
- 1/2 Cup Butter unsalted
- 1/2 Cup Sugar
- 1 Egg Large
- 1 tsp Vanilla
- 1 Cup Flour
- 3 tsp Baking Powder
- 1 tsp Salt
- 1 tsp Cardamom ground
- 1/2 tsp Nutmeg fresh shaved
- 3/4 Cup Milk 2%
- Preheat a pan, griddle, or waffle iron to Med-Low heat
- If you remember to take your butter out of the fridge early, it makes this step easier but is not necessary. Beat the sugar and the butter together until it's creamy.
- Mix in the egg until the butter&sugar mixture is in small clumps.
- In a separate mixing bowl, blend the flour, baking powder, salt, and spices.
- Fold the dry mixture into the wet, adding the milk right away. Don't mix too well, 10-15 seconds is all that's needed. Let the mixture rest for 10 minutes
- Grease your cooking implement with butter or canola oil and spoon a dollop of pancake mix on. Cook on one side until bubbles are forming and holding in the center of the pancake.
- Flip the pancake and cook until it springs back when you press the centre lightly. Adjust the heat as needed, your cooking implement will get hotter as you continue to cook. Store finished pancakes in the oven at a low temperature.
This is a really versatile recipe, and there are so many things to play with here to add flavour. I’ve seen many crepe recipes using beer or champagne, and I think that might have to be my next avenue of experimentation.
- Any fresh fruit and whipped cream
- Sour Cherry Jam, (my latest spread obsession)
- Blueberries and honey
- Stewed peaches
- Icecream and fresh fruit
Spice up the Recipe
- Sub Harissa for the other spices in the recipe
- Add a pumpkin spice mix for fall
- Sub infused honey for sugar
- Find or make floral flavoured sugars
- Add citrus zest in with the wet ingredients before folding in the dry
Most flours that you find in a normal grocery store include pastry, all-purpose, and if you’re lucky type 00 or bread flour.
But, Canada has long focused its agricultural efforts on grain, and there are lots to experiment with from local bakeries or from good old Bulk Barn. Slowly introduce other flours with all-purpose to find the right balance of flavour, nutrients, and texture.
I’ve been loving rye and sprouted buckwheat. And if you like making bread, you should check out this post.