My Grandma & my Mother (the oldest of 11 kids!) in 1950
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:
Ingredients:
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)
1 egg
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!
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