Our daughter goes through more pancakes than a truck stop on Shrove Tuesday. While pancake day is a day for feasting in preparation for the sacrifice and fasting period of Lent, which begins the following day with Ash Wednesday, our daughter eats them every day on the weekends if you let her, so Mardis Gras is never far away from our thoughts as we flip through the pancakes every weekend.
- 1 egg
- 1/3-1/2 cup milk
- 1 tablespoons canola oiL
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 pinch salt (optional)
- 1 tablespoon sugar
Directions for one big pancake, multiple recipe for more
- In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.