Pancakes were always traditional in my family. Every christmas, when the entire clan would gather, the breakfast table would be quivering under towering stacks of pancakes, bowls of bacon & piles of sausages! Pancakes spread with peanut butter & drowned in maple syrup were a family favourite. It’s a quick, filling (& comforting) meal for any time of day! Here’s the recipe that has been passed down for generations:
1 cup flour
(I use gluten free flour with perfect results)
1 cup milk
(I use lactose free milk or soy milk with perfect results)
2 tablespoons melted butter
(I use margarine with perfect results)
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
(we always double the recipe, hence the 2 eggs in the pic)
Mix all ingredients together & (soup) ladle batter into a hot pan.
Once bubbles appear on top, flip the pancake:
Wait a few minutes &, using the flipper, lift the edge and check the “brownness” of the underside. If it’s golden brown, take it out & repeat above steps to make more pancakes. (If it’s still light coloured and liquid-y wait a couple more minutes and check again.)
Serve with peanut butter & maple syrup (both products hard to find in Berlin, Pindakaas brand peanut butter can be found in most Asian Supermarkets & syrup is quick and easy to DIY with my recipe.
There you have it – my Grandma’s fantastic pancake recipe – strawberries (or any type of berry!) are awesome added to the recipe!