I’ve halved the recipe below to make 4 large pancakes. Serve with bacon done in the oven at 400 degrees for about 6 – 7 minutes.
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
33 g brown sugar
1. 5 eggs – 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 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. Use 3 – 4 setting for our oven.
In a bowl, add all dry ingredients and sift 3 or 4 times. Optional – Use mortar and pestle to get rid of lumps and larger particles.
In a large bowl, whisk eggs, milk, molasses and melted butter. Fold in dry ingredients until just combined. I mix until smooth.
Pour battle by soup ladle into skillet. When bubble start to form, run spatula around the edge. Turn when bubble on top begin to pop. Cook until the second side is golden brown.
Serve with maple syrup. For warm syrup, heat in a small saucepan on medium heat for 5 minutes.
Adapted from: Chef Lynne Crawford, eggs.ca