This recipe makes 4 large pancakes, enough for 2 people. Serve with bacon, or not.
Serves 2
Dry Ingredients
122.5g unbleached all-purpose flour
3/4 tsp baking powder
3/8 tsp baking soda
3/8 tsp salt
3/4 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp nutmeg, freshly grated
33 g white sugar with a little molasses
Urfa chili flakes (optional)
Wet Ingredients
1. 5 eggs/78 g Weigh and mix 3 and use half, about 78 g. Use the rest for the scrambled eggs.
133 ml milk, skim is fine
1.5 tbsp (37 g/36 ml) cooking molasses
3 tbsp (1.5 oz/42.5 g) butter, melted
Canola oil for the pan
Serve with maple syrup
Preheat a nonstick frying pan to medium heat and grease with canola oil.
In a bowl, add all dry ingredients and whisk to combine. Optional – Use mortar and pestle to get rid of lumps and larger particles.
In a medium-sized bowl, whisk eggs, milk and molasses. Fold the mixed wet ingredients and melted butter into the dry ingredients. Mix until most of the lumps are gone.
Ladle batter into a skillet. When bubbles start to form, run a spatula around the edge. Turn when bubbles on top begin to pop. Cook until the second side is golden brown.
Serve with maple syrup and sprinkle with Urfa chili peppers. For warm syrup, heat in a small saucepan on medium heat for 5 minutes.
Adapted from: Chef Lynne Crawford, eggs.ca