Growing up, people always wanted to have sleepovers at my house. I started to have a sneaking suspicion that it wasn’t cause of me, however, I think it may have been the all-too-likely prospect of my mom making everyone pancakes in the morning!
For me, these pancakes can’t be beat; I think it’s partly the nostalgia of them but they’re also just pretty darn good. Fluffy, sweet, light and so easy to make that they’re barely a chore to whip up on a Sunday morning. So, with The Calgary Stampede coming in hot (like a pancake fresh off the griddle) I thought I would share my mom’s pancake recipe with everyone. I hope she doesn’t mind!
My Mom’s pancakes
(Serves 2 but easily doubled…or tripled!)
1 cup milk
3 tbsp canola oil
3 tbsp sugar
1 cup flour
2 1/2 tsp baking powder
1) Whisk egg, then add oil and milk, mix all together.
2) Add sugar, then flour and baking powder and whisk until smooth, it should be the consistency of runny cake batter. If not, add a little milk or flour accordingly.
3) Heat a non-stick pan to medium low and lightly grease with canola oil.
4) Cook the pancakes in batches; pour a small amount of mixture to form 5″ circles. Allow them time to bubble before flipping. Watch the heat, and adjust as needed to ensure a nice golden colour.
Best served warm with a drizzle of Canadian maple syrup and a sneaky side of bacon!