This semester I do not have class on Mondays, so I’ve decided to have brunch at my house when I’m in-town. This past week, I made hash-browns, pancakes, and scrambled eggs. There are two ways I like to make pancakes. One is just good old pancakes. The other is a sweet pancake (like I made for myself today).
Here’s what you will need depending on if you want to make them the regular way or a vegan version:
- Flour (all-purpose)
- Olive Oil or Eggs
- Sugar, Honey, or Agave Nectar
- Whole Milk (cow, goat, or soy)
- Baking powder, Levure Chimique “Alsacienne” (easier to find in Europe).
- Butter or Olive Oil
This makes enough for 2 – 3 people. You can make these totally vegan as well if you wish by substitution as I note below.
If you plan on using eggs, break one egg into a mixing bowl and beat it. You can olive oil instead (I’ll explain later). Set this aside.
If you are using butter, melt 3 tablespoons of butter in a small pan. You don’t need a lot of heat, put it on 3 / low. Set this aside.
- In a large mixing bowl:
- Add 2 cups of flour – all purpose or whole wheat. The all purpose will give a smoother texture, but the whole wheat is much more healthy. I prefer the taste of the whole wheat, but some are not used to the full flavor.
- Add 4 tablespoons of baking powder; or one packet of Levure Chimique “Alsacienne” (for 500 grams of flour) (This is used in much of Europe, and what I use when in France).
- Add 1-1/2 teaspoon of sea salt.
- Add 1 tablespoon of sugar (white or brown); or 1 tablespoon of honey. (You could also use the same amount of agave nectar for a vegan or diabetic alternative). If you want these to be sweet, tripple the sweetener.
- Add 1-1/2 cups of whole milk (cow, goat, or soy).
- Add the mixed eggs; or 1 tablespoon of olive oil.
- Add the melted butter; or 2 tablespoons of olive oil.
Mix and beat all the ingredients together.
Place a skillet on the stove with a little bit of olive oil or butter, and let it heat up. Put the heat on 4 or medium.
Once the skillet is heated (usually take about 3 minutes or so depending on your stove/hotplate), using a large spoon, ladle, or measuring cup, pour about 1/3 cup on the skillet. Let it cook for about 1 minute and flip it. It should be golden, with slight touches of brown, but not dark brown or black.
Serve and enjoy!
I like to use either jam, maple sirup, and peanut butter. Sometimes I also like to make my own covering for them. I’ll post about that later though.