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Sempre Avanti
Canada 150


      In the Kitchen with Sandra: Vacation Pancakes

      Aug. 12, 2014

      In the Kitchen with SandraSummer holiday! It’s not over yet!

      A time to relax, de-stress or perhaps start some small projects that we never have time to do during the year. It can also be a great time to test out new recipes or tackle those recipes that take a little bit longer to make. Let’s think about breakfast. I believe it’s the busiest meal of the day. Rushing to wake up, take a shower, decide what to wear, pop something quick in your mouth and out the door we go! On vacation it’s a different story. Let’s spend half the morning in our pjs and let’s make a real meal, sit around the table, and plan for the day. 

      I’m on Vacation Pancakes!

      1 cup a/p flour, sifted
      1 tbsp sugar
      1 tsp baking powder
      ½ tsp baking soda
      ¼ tsp salt
      1 cup milk
      1 large egg
      1 tsp vanilla
      2 tbsp canola oil
      Pure maple syrup
      Optional:  Maple butter

      This recipe makes about eight small pancakes.

      In a medium sized bowl, mix together the flour, sugar, baking powder, baking soda and salt. Set aside. In a small bowl, beat together the milk, egg, vanilla and canola oil. Add this mixture to the flour mixture. Mix well.

      On a lightly oiled griddle over low to medium heat, pour about ¼ cup of the batter. Cook for about 45 seconds and then flip the pancake and cook another 45 seconds, making sure not to overcook or burn the pancake. Place on a plate and serve with pure maple syrup. If you can find some maple butter, try it on the pancakes! Yummy!  Enjoy!

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