- 1 1/2 cups [210 g] all-purpose flour
- 2 tablespoons [30 g] sugar
- 2 teaspoons [10 mL] baking powder
- 1/2 teaspoon [2.5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 1 1/4 to1 1/2 cups [310 to 375 mL] milk
- 2 eggs
- 1 teaspoon [5 mL] vanilla [optional]
- 2 tablespoons [30 mL] vegetable oil
- Berries or tiny fruit pieces, to taste [optional]
- Butter or vegetable oil, for cooking [optional]
- Into a bowl, mix together all the dry ingredients [flour, sugar, baking powder, baking soda and salt].
- Use immediately, or store into an airtight container until ready to use.
- For the pancakes, make a well in the centre of dry ingredients and pour in 1 1/4 cups [310 mL] milk.
- Add up to another 1/4 cup [60 mL] milk if necessary, as you mix it with the flour.
- Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
- Heat a frying pan [if it is not non-stick, you will need to heat a little butter or oil in it] and when hot, pour in some pancake mix about 1/4 cup [60 mL] at a time for small easy-to-flip pancakes, depending on how experienced you are at flipping pancakes and how big you want them, but you could make this as much as 1/2 cup [125 mL] pancake mix.
- If adding fruits, it is nice to sprinkle them on top of the pancake now.
- When the pancake starts to bubble on top and is golden brown underneath, flip it over and continue cooking until both sides are golden brown.
- The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake.
- In either case, just add a few spoonfuls at a time until you get it right.
- Repeat cooking process with the remaining batter, adjusting the heat if needed as pan tends to get hotter as we keep making pancakes.
- Keep cooked pancakes covered with a tea towel to keep them warm while you finish cooking the rest.