Gravey and Rice

Sunday, March 02, 2008


I love pancakes. Back home, in the states, it's a simple process. Bisquick, milk, etc. But, while you can get bisquick here, I find it comes in very small boxes and is expensive. So, I stopped bothering our first year here. Making biscuits from scratch was easy enough, but eventually I stopped making pancakes because I simply couldn't find a good recipe for them that started with plain flour.

Eventually, very late 2007, I discovered a delicious recipe, right under my nose, from the Better Homes and Gardens New Cookbook that I've had since 2003. The recipe itself is for Buttermilk Pancakes, but if like me Buttermilk is not readily available for you, or comes at a premium, it gives a "pancakes" substitution. Since we love pancakes, I triple the recipe to get about 25, which sometimes is still not enough. (The baby had 5 this morning, himself!) Try it, it's wonderful- the pancakes puff up perfectly and taste amazing. It's a shame that american style syrup is also unavailable here.


1 cup all purpose flour
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 cup milk (I sour it first, with 1 T. lemon juice)
2 Tbsp. cooking oil

  • Combine the flour, sugar, baking powder and salt. Make a well in the centre of the flour mixture and set aside. Combine the egg, milk and oil. Add egg mix all at once to flour mixture and stir just until moistened, should be lumpy.

  • Pour about 1/4 cup batter onto a hot, greased skillet or griddle, cook over medium heat about 2 minutes, flipping when they have bubbly surfaces and edges are dry. Serve warm

You can put anything on pancakes, I go for the traditional butter and syrup, but our breakfast table is usually covered with sugar,syrup,jam, lemon juice,marmalade, whipped cream, cinnamon bannanas, blueberries, strawberries and even golden syrup on pancake day.



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