As my pancakes are sitting in the frying pan, I’m realizing that they aren’t rising, and fluffing up with lovely bubbles in them.
That’s when I realize…I forgot the baking powder.
Seeing that I’m a perfectionist of sorts, I was ready to call it a wrap and feed those “mistakes” to my pooches.
Then, I had an epiphany…a dilemma of old in our household is finally solved…”To eat crepes or pancakes…that is the question.”
What I had just created were neither crepes, nor pancakes, but a perfectly, deliciously edible version of a hybrid of the two favorites, even in flavor.
These are Crepe-Cakes…Sometimes, it takes a mistake to open your eyes!
Type: Breakfast Recipe
Serve With: Drizzle with Maple Syrup
Prep Time: 8 minutes
Cook Time: 12 minutes
Yield: 8 large pancakes
- 1 cup all-purpose flour – You may use 1/4 whole wheat flour + 3/4 cup all-purpose flour
- 1 egg
- 3/4 cup milk or buttermilk
- 1/2 cup soda water, water or lukewarm tea
- 1 tsp vanilla extract
- 1 pinch salt
- butter – for frying pan
- Preheat a large fry pan on medium low heat while mixing batter.
- Sift and combine all dry ingredients in a large mixing bowl.
- Add wet ingredients and mix until just combined.
- Add a tiny bit of butter into frying pan just to coat bottom. When butter is bubbling slightly and smells “fragrant”, then you’re ready to put the batter in the pan.
- With a 1/3 cup measuring cup, scoop the mixture in the pan. Pan will fit 3-4 depending on how big you make them.
- When golden brown on the bottom, flip them over.
- When the other side is golden brown, remove from pan and repeat with the rest of the batter.
Now, serve with maple syrup, corn syrup, jams, fruit, whipped cream, nutella, or whatever you love to eat on your pancakes!
If you still want your pancakes fluffy, then by all means…check out my Perfectly Fluffy Pancake Recipe.
I hope you enjoy this Pancake Recipe on Cooking with Kimberly. Until next time…
- How to Cook Perfectly Fluffy Pancakes
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