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Since the Royal Canadian Pancake House prefers not to give out recipes, we offer this one from "The Breakfast Book," by Marion Cunningham.

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Of the recipe, she writes, "This basic pancake tastes better than all the others I've tried. Like any good recipe, it is versatile: You can add fresh berries, fruit, granola, spices, and flavors. Pancake batter and waffle batter differ only in that waffle batter is usually thinner. Add a little more liquid to pancake batter and it will cook up as a good, self-respecting waffle." 2 eggs 5 tablespoons butter 1 cup milk 1 1/4 cups all-purpose flour 1 tablespoon sugar 4 teaspoons baking powder 3/4 teaspoon salt 2 cups fresh berries, trimmed, cleaned, cut into desired size

Beat the eggs in a mixing bowl until they are thoroughly blended. Put the butter and the milk in a small saucepan and warm over low heat until the butter has melted. Set aside and allow to cool a little - a very hot mixture would cook the eggs. Stir the butter mixture into the eggs, and mix well. Put the flour, sugar, baking powder, and salt into a bowl and stir with a fork until well mixed.

Pour the egg mixture into the flour mixture and stir only until the dry ingredients are well moistened. Don't overmix.

Heat a griddle or skillet medium-high. Drops of water splashed on the griddle will bounce before turning to steam. Grease lightly. Drop 2 or 3 tablespoons of batter for each pancake onto the griddle (a 12-inch griddle will hold 4 pancakes) and cook until bubbles break on the surface.

Sprinkle 2 to 3 tablespoons of berries on the top of each pancake, gently pressing the berries down a trifle with a spatula. Turn the pancake over and finish cooking another 30 seconds, or until the bottom is lightly browned. Serve the pancakes hot.

Serves 6 to 8.

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