In Canada, the pancake snobs eat their pancakes or waffles hot off the grill- they get eaten as they are made ready. The maple syrup is ideally served heated to make it thinner and to bring out the flavor better.
Nana’s pancakes have been a regular meal for us for many years- at both breakfast and in the evening when we are having a “breakfast-for-diner” night.
With 5 kids and 2 hungry adults, we usually double the recipe to give us enough for the meal, and to leave some extra flapjacks to pop into the kids lunches the next day.
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Nana's Pancake Recipe
This pancake recipe is the one that Avraham grew up with- it comes straight from his Nana!
Instructions
Beat eggs in bowl until think.
Beat in milk and melted butter.
Sift in remaining ingredients- saving the baking powder for last and mix well.
Spoon approximately 1/4 cup of the batter on to an oiled pan and brown on both sides. Wait to see air bubbles appear in the pancake before flipping it over.
Repeat the process until you run out of batter or until you you are full 🙂
Any remaining batter can be refrigerated for up to a week in an air tight container. Mix well again before cooking the remaining batter.
Serve it hot with real maple syrup and enjoy!
Recipe Notes
This recipe makes about 12 medium sized dairy pancakes- to make them paereve, just substitute the dairy ingredients with non-dairy ones. Swap the milk with coconut milk or soy milk for example (or even plain water) and swap the butter with some margarine- the amounts needed remain the same.
