Pancakes, Good Ol' Semi-cake-like Pancakes

Pancakes are something we all have had.  With this said there are hundreds of variations of pancake recipes that will make the pancake more cake-like, fluffier, thinner, or whatever the chef desires.  For me, I really love a good fluffy buttermilk pancake that can just soak up a great Canadian Maple Syrup.  However, the technique and/or time to get the pancakes the perfect fluffy consistency and reproducible has been something that has eluded me.  I'm definitely going to have to experiment with the elements to give a buttermilk pancake.

However, one thing I have been able to get down to really well is a cake-like pancake.  Still not incredibly dense, but a lightly sweetened and able to be made in less than 15 mins for a stack, these are great for a Saturday or Sunday morning breakfast. The pancakes keep incredibly well, so you can make a lot, refrigerate them and re-heat or eat cold when desired!

Pancakes all made up and ready to eat!

What food stuff you will  need for the pancakes (~10 to 12 mid-sized pancakes):

1.5 cups all-purpose flour (sifted is desired, but it's a necessity)
3 teaspoons baking powder heaping
3 tablespoon white sugar
Pinch salt
1 teaspoon vanilla
1.25 cups milk
1 large egg
3 tablespoons butter, melted
Small amount of vegetable oil to spray onto the pan
Optional: 1/4 cup pureed fruit, chocolate chips or something else to give a flavoured pancake

What "equipment" you will need for the pancakes:
1 cup measure
1/4 cup measure
1 tablespoon measure
1 teaspoon measure
1 large bowl
1 small microwaveable bowl
1 frying pan

Directions:
1. In a large bowl sift flour and mix in baking powder, salt and sugar.  

Dry ingredients sifted into bowl

2. Take the butter and melt it in the microwave.

 
3. Make a small indentation in the centre of the dry mixture and add the egg, melted butter and milk. Mix the ingredients until smooth with a whisk.

Addition of the egg

All wet ingredients have been added and batter is starting to be mixed

4. Once the mixture is homogenous, add the vanilla and stir again to make sure the vanilla is fully incorporated and the pancake batter is completely smooth.

Adding in vanilla

5. Started heating the frying pan on a medium-high heat and let the batter sit at room temperature for 3-5 min. (if you're going to add a flavour item to the pancake, this is the time to add it)

Fully mixed and resting batter

6. Spray or pour a small amount of vegetable into the frying pan to just coat the bottom of the pan.

7. Using a 1/4 cup measure, pour 1/4 cup portions of the batter into the pan trying best not to make each pour run into each other.

Cooking pancakes measured out with a 1/4 measuring cup

8. When the pancake starts to bubble (about 1-2 min), flip the pancake and cook for another 2-3 min.

9. Remove the pancakes from the pan, and continue cooking the pancakes until they are all made.

A stack of freshly made pancakes

10. Plate pancakes and enjoy with some maple syrup, fresh fruit and fresh whipped cream (see recipe on a previous post).

Pancakes with strawberries, fresh whipping cream and medium Canadian maple syrup.  It tastes just as good as it looks.

If you cook the pancakes longer, all that happens is they get a bit crispy on the outside.  However, they'll still be moist and cake-like in the middle.  The sweetness of the pancakes can be easily cut down to 1 tablespoon; however, I find with 3 tablespoons they're great to grab on the go after they're cool.  On that note, the pancakes keep extremely well in the fridge for several days and can be heated up for a quick breakfast or severed cold with a bit of jam or nutella for tea or a snack.

As always, keep experimenting in the kitchen!

The Canadian Cooking Chemist