In the past weekend I allowed myself to oversleep and last Saturday I got up at 11:30. Definitely not a good idea: although I believed that all that sleep had been much needed, I felt knocked out most of the day. Too late for breakfast and too early for lunch, I decided that the best food at that time of the day could only be pancakes! I have the recipe for pancakes from my friend Rebe and I’ve been using it for years, especially when I was living in Canada: my roommate loved our pancake nights with maple syrup and wine leftovers.
The maple syrup craze lingered on even after I moved out of our little basement apartment in Toronto and returned to Europe, and so did my passion for pancake nights. Having one in the morning basically implies only one little substitution: coffee instead of wine!
Rebe’s pancake recipe (yields about 7 large or 10 medium pancakes):
- 250 g flour
- 250 ml milk
- 2 eggs
- 2 tsp baking powder
- 30 g sugar
- pinch of salt
Mix all ingredients together and whisk at medium speed until a smooth and homogeneous batter is achieved. Pour onto hot non-stick pan and cook on medium-high heat. Flip pancake when the upper surface becomes all bubbly (after about 4 minutes) and cook the other side a couple of minutes. The perfect pancake comes out light brown; if it’s too dark, lower the heat.
Serve with pure maple syrup. Optionally, you can add a little butter on top of each pancake, or a little whipped cream and fresh fruits – blueberries for example. I like to go with just maple syrup, but I usually pour a very generous amount of it. Pancakes are like little sponges and absorb all the delicious syrup, thus becoming super sweet and moist.
If you find it hard to be jolly and smiling in the morning, pancakes could be the right cure for you.