Basic pancakes
Prep Time
Cooking Mode
250 mL (1 cup) cup flour
5 mL (1 tsp.) tsp baking powder
1 egg
30 mL (2 tbsp.) tbsp sugar
2 mL (½ tsp.) tsp vanilla extract
250 mL (1 cup) cup milk
15 mL (1 tbsp.) tbsp butter
250 mL (1 cup) cup flour
5 mL (1 tsp.) tsp baking powder
1 egg
30 mL (2 tbsp.) tbsp sugar
2 mL (½ tsp.) tsp vanilla extract
250 mL (1 cup) cup milk
15 mL (1 tbsp.) tbsp butter
Directions
1Mix flour with baking powder in a large bowl. Set aside.
2In another bowl, whisk together egg, sugar, and vanilla extract. Whisk in half the milk, then blend in dry ingredients mixture. Stir in remaining milk and mix until smooth. Let batter stand at room temperature for 10 minutes.
3Heat a non-stick skillet over medium-low heat. When hot, brush with butter.
4For each pancake, pour in about 60 mL (¼ cup) of batter and swirl the pan to create a pancake 15 cm (6 in.) in diameter.
5Fry pancakes two minutes per side.
6Keep pancakes warm on a baking sheet in the oven at 95 °C (200 °F) while you preparing the rest.
7Serve pancakes with fruit and maple syrup.
8To make a lion, place clementine orange segments around the pancake to make the mane. Use blueberries for the eyes, half a strawberry for the nose, and chocolate spread to draw the mouth and whiskers.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note