Pancake Tuesday

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I love pancakes. Love them. When I was at home my mum and I made pancakes for breakfast on Sunday (my grandparents were visiting, so we dressed up breakfast a little), but even though I had eaten pancakes recently, when I realized it was Shrove Tuesday yesterday, I knew I would have to whip up some more.

We had spent the rather overcast and rainy day in the Junction (one of our favourite neighbourhoods) making use of our Coffee Passports. Actually, as an aside, if you happen to live in Toronto, I definitely recommend The Good Neighbour, a café at Annette St. and Quebec Ave. – it had great decor, a delicious selection of drinks and pastries, and was a productive place to get a little work done.

Indie Coffee Passport

Indie Coffee Passport

Where Quebec Ave. meets Annette St.

Where Quebec Ave. meets Annette St. – the view from The Good Neighbour

Anyway, from there we went to a pub to watch some soccer (I knit, he watched) and then headed home. Long story short: In our ramblings I had only managed to eat a muffin (albeit a delicious muffin) since breakfast, so when I got home around 5 I was starving and immediately set about making myself a grilled cheese. I realized an hour later that it was pancake Tuesday.

Pancakes!

Pancakes!

Luckily, L had a late frisbee game, so I had a feeling he’d want a bite to eat when he got home, which meant I could make late-night pancakes without worrying they wouldn’t get eaten. The real bonus, though, was that neither of us were hungry enough to eat more than two each, so we got to have leftover pancakes for breakfast this morning. There’s something about cold pancakes with jam that I just can’t get enough of, so Pancake Tuesday turned out to be a success all around!

Leftover pancakes

Leftover pancakes, dressed up with marmalade (right) and my mum's homemade strawberry jam

Fool-proof Fluffy Pancakes

1 1/3 cups flour
2 tbsp sugar
3 tsp baking powder
3/4 tsp salt
1 1/4 cups milk
1 egg
3 tbsp salad oil

1. Mix dry ingredients in a big bowl.
2. In a small bowl, combine wet ingredients and mix well.
3. Add liquid to dry and beat until smooth (if you let it sit, you will probably need some more milk to thin it out – the baking powder makes for fluffy pancakes, but it starts working quickly).
4. Use 1/4 cup of batter for each pancake. Greasing griddle/frying pan for first round only.

Makes 8-10 pancakes.

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