In my kitchen is a very special recipe book. It’s one of those very old ledger books with the brown cover. This book has been in my family for ages and contains recipes passed down through the generations. Plus cutouts from all kinds of old crusty magazines. It even has my attempt at writing recipes when I was about 2! In the back cover is some scientific scrawl about potassium and KHCO3 (whatever that is) written by my great-grandfather “pop”. It has the date Monday, 30th September. I wonder what year the 30th of September fell on a Monday?
This recipe below is from some friends in Canada. It got added to the family cookbook when they came to visit in the early 2000s.
Best pancake/hotcake recipe ever
3 cups of flour
1 tsp salt
6 tbsp sugar (you can use splenda or sucryl)
6 tbsp (90 grams) melted butter
1 tsp vanilla essence
6 tsp baking powder
3 cups of milk
Heat up your frying pan because this won’t take long…
Mix the first 6 ingredients together with the milk on high until smooth. Add more milk or water if the mix is too thick or you want to stretch it further.
Add the baking powder to the mixture and give it a very quick mix on high.
Use a soup ladel to put the mix into the pan as it measures out just the right amount for a hotcake (and doesn’t make as much mess).
Flip when they start to bubble and you will end up with a nice golden hotcake. If you’re doing it right you might end up with a very, very thin crust… yum.
This mix will make enough for 4 people. I usually make a double mix when I cook them for Christmas morning, and we usually have 6-8 people with hotcakes left over.
Great served with fruit and cream or maple syrup, bacon and bananas… mmm… fry the bananas a bit