Sometimes, a good stack of pancakes just hits the spot. A big favourite in our house is cottage cheese pancakes, which we make all the time, even on weekdays because they are so quick and easy (and healthier). But on the weekends we’ve been experimenting a bit with a more traditional style (fluffy & light) and these ones have been tested on friends and our kids many times. One thing that’s cool about them is that you can have your kids mix it – it doesn’t need to be perfect, in fact over mixed pancake batter makes them dense. They are relatively easy to make and most likely you will have the ingredients in your pantry. You could even measure out the dry ingredients and multiply it a few times to create your own pancake mix (don’t buy the boxed stuff!) and just add the wet ingredients whenever you want pancakes!
what you need:
- 1 1/4 cup all purpose flour
- 1 tbsp baking powder
- 1 pinch of salt
- 1/4 tsp cinnamon
- 1 tsp pure vanilla extract
- 3 eggs
- 1 cup of milk
- 1 tbsp white vinegar
- butter for cooking
- blueberries (we used frozen wild ones)
what to do:
- Combine milk and vinegar, stir, and let it sit while you prep the rest of the ingredients.
- Combine dry ingredients and whisk to combine.
- In a large bowl, whisk eggs with vanilla, beating until a little bit frothy/more volume (about 2-3 minutes, doesn’t have to be exact).
- Add milk mixture – whisk lightly to combine.
- Add dry ingredients and whisk a few times, just to get rid of big lumps of flour. Do not over mix!
- Let the batter sit for at least 5 minutes, so that the baking powder does it’s work.
- In a non stick pan or griddle on medium heat, add butter for frying (about 1 tsp per batch or so).
- Ladle batter into buttered pan to cook pancakes, as big as you wish.
- Top with some blueberries (about 1 tbsp or so per pancake).
- Once the edges slightly change in colour and there are bubbles on top, it should be ready to flip.
- Flip and cook until the other side is golden brown as well. Enjoy!