A Pancake Breakfast

Guys, last week I had a huge yen for pancakes. Not the instant ones where you just add water, but the old school, made from scratch kind that I love doing. Only thing was, at the time I didn’t have a single egg in the house. Thankfully, I do now. *grins like a Cheshire cat*

This particular pancake recipe has been shared with many of my friends and work buddies over the years, and I remember one special Valentine’s Day breakfast in particular (at my former place of work) where I made over 45 pancakes. You see, we had decided to stage a special Valentine’s Day brunch and among the menu items were my cinnamon pancakes and syrup, scrambled eggs, toast, turkey bacon, cheese and other little titbits. Took me a couple hours, but it was worth it a million times over to see everybody enjoy our collective spread.

Today, with all my chicks in the nest, the vibe was just right. So, I surprised the homestead by whipping up some of my tried and true cinnamon pancakes. Did some scrambled eggs and sausage too…

The party began with 1 cup of sifted all purpose flour, 2 teaspoons of baking powder and 1 teaspoon of salt. Next, I melted 1 teaspoon of butter in the microwave (but you can also use a teaspoon of vegetable oil in a pinch). I also cracked open an egg and poured out a cup of milk.

To mix, I simply dropped the egg and milk into the flour and mixed those up with my whisk. Then, I added the melted butter slowly while gently stirring everything together until I got this smooth, pourable batter. (No need to beat it like crazy, trust me.)

Next, ¼ cup of brown sugar gets sprinkled on and whisked in gently, and then a dash of cinnamon and nutmeg entered the dance. Whisked that in and boom, batter was done… or so I thought. I just needed to stir in a tablespoon more of milk to ‘loosen’ the batter up a bit.

My special little non-stick frying pan was placed on a medium low flame. I had previously cut up some tiny pats of butter to cook the pancakes, so when the pan was hot, I added one and let it bubble, then I poured in just a ¼ cup of the batter. Now, my trick to get a round pancake every time is simple; just pour the batter in the centre of the pan and it will spread out by itself without you having to tilt or shake the pan.

Once poured, I kept a close eye on the pancake as it cooked. Little bubbles began forming on the surface and the edges started to firm up. That’s when the pancake tells you it is ready to be flipped (which I did with my trusty spatula).

The underside cooked up in a matter of seconds.

All I needed to do was just slide it off to the plate and repeat the process until all my batter was used up. (Kept my rubber spatula handy to scrape up those last bits of batter as well.)

Voila! My pancake breakfast is complete with some scrambled eggs and cooked sausages. Deeeeelish!

All in all, I got about nine regular sized pancakes (plus the teeny little ‘baby’ you saw on my plate). The strange thing was that no-one requested any pancake syrup. My daughter said simply, “Don’t need it, the eggs have plenty flavour!” Not too long afterward the house just got really quiet, which meant one thing… the "itis" had kicked in.

Felt really good about that, hahahahaa!

So, thus ended my pancake adventure, which I hope to repeat again soon. Til my next kitchen foray, take good care of yourselves, and like I always say… doh forget to mind the pot.

Love and hugs!