Classic Pancakes
From: Robert, New York, USA
Comments: These are delicous served plain, with a fruit sauce or sprinkled with syrup, as a hors-d'oeuvre, as a main dish or as a dessert.
They can be filled with asparagus tips, ham, shellfish into a white sauce, spinach, mushrooms, cheese, fruits mixed with custard or flavored whipped cream or with ice cream and banana slices, coated with chocolate sauce [no thin fillings]. If desired, pancakes can be broiled or flambeed!
The first pancakes to be cooked seldom are satisfactory; batter quantity and frypan heat often have to be adjusted.
It is not always necessary to add more fat to the frypan between pancakes.
The thickness of pancakes is a matter of taste.
Servings: 4
  • 2 eggs
  • Pinch of salt
  • 1 tablespoon [15 mL] vegetable oil
  • 1 1/4 cups [310 mL] milk
  • 3/4 cup [105 g] all-purpose flour
  • Oil
  • Whip eggs until foamy.
  • Mix in salt and vegetable oil.
  • Thoroughly mix in milk.
  • Slowly sprinkle flour over milk mixture, mixing.
  • Cover batter; leave to rest, at room temperature, for approximately 3 minutes.
  • Heat a heavy-bottom frypan; brush with vegetable oil.
  • Remove frypan from heat; in the center of the frypan, laddle a little batter.
  • Move the frypan into a circular motion until all of the batter is well spread.
  • Over medium heat, cook pancake until bubbles appear on top [pancake will then be easy to lift].
  • Using a spatula, flip over the pancake and brown on other side.
  • It is now ready to be served or kept warm.
  • Repeat with remaining batter.