This last Tuesday gone was Shrove Tuesday or sometimes called Pancake Tuesday. We sort of cheated on the day – instead of making them, we simply went to The Delaunay for breakfast where they have some great pancakes at reasonable prices.

I’m a big fan of the American style fluffy cakes. German Pfannkuchen is quite often just as fluffy – often used in a regional food called Kaiserschmarrn. I like French crepes less as a pancake. Crepes are good – just not what I feel pancakes should be.

I realise I haven’t posted a pancake recipe on here, so to make amends. Ingredients for 2 people for a hearty breakfast:

  • 1 tsp salt
  • 2 tsp baking powder
  • 4 tbsp sugar
  • 1 cup milk
  • 2 eggs
  • 2 cups plain flour
  • 1 tsp vanilla

Pancakes baking


  • Take three bowls. Mix the dry ingredients in one of them.
  • Separate the eggs into the other two bowls. Whip the egg whites until soft peaks form, add a bit of the sugar and keep beating until it’s stiff. This extra step ensures the pancakes remain light and fluffy.
  • Combine the rest of the wet ingredients with the egg yolks. Beat, and then gently fold into the dry. Fold the beaten egg whites in until just combined. You don’t want to overbeat the batter as this develops gluten and moves the pancake away from being a cake to more of a bread/dough consistency.
  • Melt some butter in a pan, pour batter on. Cook until bubbles appear, and then flip
  • Serve how you like. I prefer it the Canadian stack way – crispy bacon and maple syrup.

Pancakes cooking

Pancakes are certainly a good treat. They are definitely not your everyday food but they are good in so many different ways. Try putting nutella on as a topping. Lemon juice, with some dusting of sugar works very well as well. Blueberries, greek yogurt and honey add another dimension.

Canadian Stack


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