Ingredients: 

128g flour
2 tablespoon sugar
2 teaspoons of baking powder
1/2 teaspoon salt
1 Cup / 240ml of milk
2 tablespoon melted butter or vegetable oil
1 egg

Toppings:


Fruits (blueberry is popular), spices, chocolate chips...anything that strikes your fancy, really. Maple syrup, jam, whipped cream, fruit, cheeses...

Method:


Whisk together milk, butter/oil and egg.
Add the dry ingredients.
Heat a skillet or pan to medium heat and lube it up with vegetable oil/butter.
Ladle out the batter onto the skillet and cook on one side until you see little bubbles bursting. Flip it over until it's brown on the other side. Remove.
Top with something delicious and eat.

American musings on pancakes:
 
'Cornmeal pancakes are great with all of my other favorite foods (cheeses/avocados/fruits/tomatoes/squash). However, traditional white fluffy pancakes, above, are awesome with maple syrup and bacon. McDonalds also has this breakfast sandwich with eggs, bacon or sausage, and maple syrup-soaked pancakes as the bread (McGriddle)! Obviously their version sounds gross, but the idea sounds like it's easy and delicious.'


Food waste reduction and pancakes? 
'I buy seasonal and local so my produce stays fresher for longer. I try to think of creative ways to use the last of the my meager pantry selection and think about all the money I'm saving. Right now we're at the end of persimmon & cranberry season, which would be delicious on pancakes, maybe with some pomegranate, definitely with a little bacon on the side.
You can make damn good pancakes with what you have...'


Thanks to Carly Grobb for contributing the recipe.
Photo by Rachel Hathaway.


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