It’s a Pancake Morning

Victoria Day weekend here in Ontario today. I made pancakes for breakfast for the group. This is the recipe I went with, standard and basic and simple. Of course, I changed it to suit myself. Half the sugar, added a touch of real vanilla and I added some white vinegar to the milk and let it sit a few minutes to turn it into buttermilk. I cooked them in a hot pan with butter melting all over the bottom to give it a nice stick-free coating. I could have added blueberries, but I really don’t like fruit added to anything, except when it is dipped in chocolate.

Happy long weekend if you have one. Make the most of your day off.


1 1/4 to 1 1/2 cups flour
2 teaspoons baking powder
2 tablespoons sugar (optional)
3/4 teaspoon salt
1 1/2 cups milk
1 egg
2 – 3 tablespoons oil

Mix the dry ingredients together, then add the milk, oil and eggs. Mix well and try to get some of the lumps out of the batter. Don’t worry about making it perfectly smooth. It will be fine.

Heat a skillet on medium heat. When heated, scoop the pancake batter recipe into the frying pan with a large spoon to make individual pancakes. The pan will probably only take 1 or two pancakes at a time. Cook on one side until the top begins to bubble, then flip over and cook on the other side.

  • Omit the sugar for a sugar free pancake recipe. It will obviously be less sweet but it still tastes great. You can also replace the sugar with your favorite sugar alternative.
  • Once the pancake batter is in the pan, dot the surface of the pancake with blueberries, raspberries or thin slices of banana. Everyone will love it and it is a great way to get more fruit in your diet.
  • A tasty tip, especially for diabetics. Add 1/2 to 1 teaspoon of cinnamon to our easy pancake recipe. It adds wonderful taste and the bonus for diabetics is that cinnamon helps control blood sugar a bit.
  • You can omit the oil, but it adds a nice richness to the batter. If you leave it out you will probably need a bit of oil in your pan when you fry them.

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