On Monday we are going to celebrate a Pancake day. To do so, you can bring your pancakes to class and we will have them there. I will take chocolate syrup, and delicious things to spread on them.

In order to do your own pancakes at home, you have to follow the following recipe taken from https://www.bbcgoodfood.com/recipes/3374/perfect-pancakes

The Dry Ingredients

  • Flour: Use all-purpose flour or whole wheat. A combination of the both is nice, too.
  • Sugar: We use granulated sugar, but you could experiment with brown sugar. Brown sugar will make the pancakes a little moister.
  • Baking Powder: Baking powder makes the pancakes so light and fluffy.
  • Salt: We like to use 3/4 teaspoon of coarse salt. It balances the sugar nicely and brings out lots of flavour in the pancakes.

The Wet Ingredients

  • Milk: We usually stick to reduced-fat milk, since that’s what we have in the fridge, but whole milk or non-dairy milk (like almond or coconut milk) will work, too.
  • Melted Butter: You can’t beat the taste of butter for this, but we’ve found that melted coconut oil is really tasty.
  • One Egg: The egg adds structure and helps with how light and fluffy the pancakes become.
  • Vanilla Extract: Vanilla adds sweetness and depth of flavour. You could try other extracts, too. Almond extract would be pretty delicious.

Make Batter

  • Whisk flour, sugar, baking powder and the salt in a medium bowl.
  • Warm milk in a microwave , not hot
  • Whisk milk, egg, melted butter and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).

Cook Pancakes

Heat a large skillet over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Lightly brush skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter into the skillet. Gently spread the batter into a 12-centimetre circle.

When edges look dry and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter and/or berries.