Cooking Classes


Perfect Old Fashioned Pancakes

Every once in a while I crave a simple pancake. Mostly I make the ultra nutritious type with a variety of whole grains and oatmeal and dried fruits. They are the best. But nothing beats an old fashioned pancake for brunch with a crowd gathered to watch something like the Calgary Stampede Parade. After a lifetime in the city I have become fond of the Stampede and the traditional pancake breakfasts. I have yet to gather my friends here in my new home for a pancake breakfast to watch the Parade.

These are much better than the chain pancake restaurant pancakes. They are not so salty or sweet. To get the crispy edges generously butter the pan before adding the batter. And bonus, you can stay in your pj's on this Fall Back Sunday. However, where I live we never change our clocks. This is my first year to confuse that. With all the advertising around turning the clock back I forgot that we don't do that. So sad. I didn't get my extra hour today.

This recipe makes more than I alone can eat for breakfast (or supper if I am so inclined). In the past I have always followed every other bloggers suggestion to cook them up and freeze them. Popping them in a toaster does not bring them back to life. They are stale and tough. This time I simply kept the extra batter in the refrigerator. It held up very well. Use within a couple of days for fresh light and fluffy pancakes just like the first day they were mixed.

These take five minutes to whip up and all the ingredients are usually in your kitchen. I have taken to making them for impromptu overnight guests. Serve with bacon or sausages, maple syrup, whipped cream and fresh fruit for a satisfying start to the day. I gently sauteed apples with chopped walnuts to serve with mine today.

Old Fashioned Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
In a large bowl, sift together the flour, baking powder, salt and sugar. Whisk to mix all ingredients. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.


  1. I have some flour I found at the Grist Mill and have it in my mind to make pancakes. The day is not over yet;-)

  2. Sarah, pancakes was one my absolutely favorite breakfast or anytime meal growing up. Your post is proof that often simple is best. Love this! My craving for pancakes is starting immediately.



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