Pancakes are usually made when we have the time to linger over breakfast (a rarity on a farm), have houseguests, or if it just happens to be a rainy Saturday. We’ll make extra, to be enjoyed cold with a bit of jam, as a mid-afternoon treat. My pleasure in making these is the fact that they are so very basic. Eggs, milk, flour. They are never too thick, or gummy, just completely enjoyable. No leavening agent required, as the eggs do the work.
Next time you awake to a lazy, rainy morning, give them a try with a knob of butter and a drizzle of real maple syrup.
Makes enough for twelve 5-6“ pancakes.
Ingredients
2 eggs
2 c flour
2 c milk
Directions:
Whisk the eggs until light and fluffy – the more air the better
Lightly stir in the flour.
Lightly whisk in the milk, not over mixing, keeping in the air from the eggs.
Note: these ratios work well for extra-large eggs, if using slightly smaller ones, you may need to add a touch more milk.
The batter should be thick, but still pourable. Too thick and the batter won’t spread properly into a round in the skillet.
Heat ½ a tablespoon of canola oil in a large skillet over medium heat. Give the pan time to preheat, spreading the oil over the whole of the pan with a spatula.
Start by making one pancake to test the pan. (We usually save this one as a treat for the dogs.)
Pour ¼ c of batter into the center of the pan. Cook until bubbles start to break through the surface, which is starting to look set, and the edges look like they’re cooked. Using a spatula (see note below), turn the pancake. It should be lightly browned when turned. Cook for another couple of minutes after turning, and remove to a plate.
If the bubbles were breaking through the top but the batter was too raw to flip cleanly, your pan was too hot. If it took too long for the bubbles to come through while the edges were cooking from the outside in, your pan was too cool. Adjust your heat, and continue with the rest of the batter.
The pancakes will be patterned with browning if there is any oil pooling in the pan (just how they look, doesn’t effect their taste), and will be wholly golden once the pan is completely seasoned.
A large skillet should accommodate three 5-6” pancakes.
Keep the stack covered with a cloth until all are cooked.
Serve with a bit of butter, and real maple syrup.
Batter measurements:
⅛ cup of batter makes one 3-4” pancake
¼ c makes 5-6“
½ c makes 7-8 “
I call flippers and turners “spatulas”, and call silicon and rubber scrapers, “scrapers”. Spatula means a tool with a broad, flat, flexible blade, from the Latin for “spathe”.
