The morning of Christmas is a special one, you smell the gingerbread in the oven, that beautiful
morning sun light – peaking through the windows with that magical glow, presents waiting to be
unwrapped and cinnamon in the air from the hot pancakes on the table.
Oh yes, the pancakes, the fluffy and moist pancakes waiting for you to sink your teeth in.
With a tall glass of milk, you can’t go wrong.
So for this weeks recipe I’m sharing my famous pancakes, the most delicious pancakes!
This summer I attempted to make them in my grandmas house with a friend – they turned out horrible!
Why? Well, I experimented a little with the mixing process and added some new ingredients, thinking that I
could make the recipe better than it already is, I failed and learned myself a lesson.
Not only that, but I embarrassed myself in front of my friend – expecting for something yummy.
It’s important to follow the recipe, mixing everything in order and not adding any other ingredients!
The great thing about these pancakes is that they contain no oil.
I made these perfect pancakes one day by accident, forgetting to add the oil.
I always thought, the more fat in a recipe, the better flavor, but not in this case.
So even if your a health freak you can make and enjoy these pancakes, just skip the butter you add
on top and in between the layers.
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INGREDIENTS:
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1 1/4 cups flour
1 egg
1/2 tsp cinnamon
1/4 cup sugar
1 tsp baking powder
1 cup milk
1 tsp vanilla extract
pinch of salt
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DIRECTIONS:
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Its important to mix the ingredients in this manner, to achieve that special fluffiness.
Start by adding the egg, sugar, vanilla extract and salt. Beat this using a metal whisk for about 2 minutes.
Now alternate with the milk and flour, adding a little bit of the flour and a little of the milk, beating thoroughly
until you finish the two ingredients.
Then add the cinnamon and pinch of salt.
Before adding the baking powder, have your non stick skillet lightly greased and heated.
Once its hot, mix in the baking powder (this should always be the last ingredient to add, because baking powder
works by releasing carbon dioxide gas into the batter through an acid-base reaction, causing bubbles in the wet
mixture to expand and thus leavening the mixture, if you leave it in too long, the effect will be less).
If your batter looks too liquid or too thick add in more milk or flour depending on the texture.
Using a ladle, pour a small disk of the batter onto the hot pan, once bubbles start to form around the pancake,
flip it gently with a spatula. Make sure your heat is set to medium – low, you don’t want to burn these babies!
Place the pancake on a plate, drizzle a little bit of maple/golden syrup, add a little piece of butter and keeping on
doing so for each layer.
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