Pancakes

Our family loves these pancakes; Often on a rainy Saturday morning we would have a long and leisurely brunch making pancakes and topping them with whipped cream, or butter and powdered sugar, raspberries, strawberries, or Nutella.

Sometimes we would use the special pancake maker which we would put on the kitchen table so that each of us can make our own pancakes – what a commotion that would be! The pancake maker has 6 indentations, so that six people can make their own pancakes at the same time – same principle as making fondue…

Our sons would joke around – and “argue” about whose pancake came out best; I also have a vague memory of these pancakes sometimes being tossed like a frisbee across the table.

Sometimes I would just make the pancakes in a non-stick frying pan and serve them as they were being made. (Less commotion…… but less fun too!).
I usually make them bigger than the regular pancakes served in restaurants; bigger and thinner – and sometimes I roll them up with the whipped cream and strawberries and raspberries inside.
The result is always yummy.

Ingredients:

• 3/4 cup of regular flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 Tablespoons powdered sugar
• 2 eggs
• 2/3 cup of milk
• 1/3 cup of water
• 1/2 teaspoon vanilla extract

Preparation:

1. In a bowl, mix the flour, salt, baking powder and powdered sugar.
2. In another bowl, mix together, with a whisk, the 2 eggs, 2/3 cup milk, 1/3 cup water and 1/2 teaspoon vanilla extract.
3. Combine the two mixtures, with a whisk. Do not overmix. Some little lumps may remain; that is ok; they will take care of themselves.
4. In a non-stick medium size frying pan, put a few drops of oil, or a little piece of butter. Heat till the oil or butter is heated up.
5. Pour in some of the pancake mixture, and quickly swirl the pan around so that the mixture covers the bottom of the pan. It should not be too thick. Fry.
6. When the bottom is golden brown, and the top is no longer liquid, turn over the pancake with spatula, and fry quickly on the other side; the color of the pancakes should be a nice golden brown – not too dark.
7. Add a bit of butter or oil to the pan after each pancake or two, so that the pancakes don’t stick to the pan.
8. Serve with whatever toppings you like (butter, powdered sugar, whipped cream, strawberries, raspberries. etc.).