I know I sound cliché – not that it bothers me much – and I also know that we all made tones of pancakes, ate kilos of blackberries and blueberries and loved or hate maple syrup by now but this is a post I could not resist sharing with you, the creation of traditional pancakes recipe with blackberries, blueberries and maple syrup. There are no weird ingredients in my pancakes, no cinnamon no spices no oatmeal or whatever we choose lately in our blogs in order to make a simple and plain batter mix look interesting and provoking. We all seek ways to out stand from the rest and ways to show how different we are in order to attract new readers in our blogs or maintain the ones we already we have, but I still believe, the old way is still the best way!!
And although I might have resulted into a recipe of pancakes that I consider perfect, is good to know that I gave tens of recipes a go in order to end up to this one.
So the more I tried the typical recipe of 1 cup flour – 1 cup milk – 1 egg recipe the more I could not result to the outcome I wanted. So I started to add ingredients. 1 teaspoon sunflower oil. Or a little bit of cooking salted butter. Or ½ teaspoon of vanilla powder. And why not some baking powder. A little more baking more? And finally lots of baking powder because I wanted the pancakes look fluffy and delicious and American! (possibly Canadian since I eat them with tones of Maple syrup)
And finally one day… boom!!! Here comes the perfect pancake recipe!!! Perfect in the taste and perfect in the eye.
The most important thing of all – that took me long time to understand – was the choice of the pan and the right temperature we use to cook the pancakes.
So after many times of failure, I got to the conclusion that, a thin yet iron cast pan is the most appropriate one.
Another big issue was the temperature we use to cook the pancakes. The temperature must start with maximum heat, in order for the pan to be really hot, then you place the first pancake in for just 90 seconds – you turn the pancake from the other side and then you continue with medium heat for the rest of the pancakes by dropping the temperature down (2-3 stops).
A pancake is a flat cake, often thin, and round, prepared from a starch-based batter that may also contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often with oil or butter. In Britain, pancakes are often unleavened, and resemble a crêpe. In North America, a raising agent is used (typically baking powder). The American pancake is similar to a Scotch pancake or drop scone. Commercially prepared pancake mixes are produced in some countries.
They may be served at any time with a variety of toppings or fillings including jam, fruit, syrup, chocolate chips, or meat. In America, they are typically considered to be a breakfast food. In Britain and the Commonwealth, they are associated with Shrove Tuesday, commonly known as Pancake Day, when perishable ingredients had to be used up before the fasting period of Lent began.
Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake’s shape and structure varies worldwide. A crêpe is a thin Breton pancake cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating in Southeast Europe is Palačinke, a thin moist pancake fried on both sides and filled with jam, cheese cream, chocolate, or ground walnuts, but many other fillings, both sweet or savoury, can also be used. (wikipedia)
Among all the above lets not pass the fact that delicious pancakes with blackberries, blueberries – or any other fruits – and maple syrup would make a wonderful and nutritious breakfast to start your day!
Pancakes with Fruits & Syrup
Per 2 cakes – Calories: 520kcal | Fat: 13.99g | Carbs: 90.90g | Protein: 8.26g
For about 15 medium size pancakes
1 cup all-purpose flour
1 cup semi skimmed or full fat fresh milk
1 free range, fresh egg
5gr of Vanillin or Vanilla powder
1/2 teaspoon of sunflower oil
2 soupspoons of baking powder
For the serving:
10-12 Blackberries, blueberries, (red-berries, mango, strawberries)
1/2 cup of sunflower oil to rub the pan (with kitchen paper) before each time you place the mixture in the pan
- In a mixing bowl add all the ingredients and whisk well with a whisker until you get a thick creamy batter.
Make sure you used a colander and you sieved the flour
- Add the batter in the fridge for 15-30 minutes
- Add an iron cast (pancake) or plain pan on the heat and with kitchen paper rub it around with sunflower oil. Gas mark: full for only two minutes – until the pan is really hot then turn down 3 stops to medium heat all the way.
- Remove the mixture from the fridge. Use a soup serving spoon (fill about half) and pour the mixture in the centre of the pan and allow 2 minutes to cook.
You understand the mixture is cooked into a pancake when you see those little bubbles on top of the pancake.
- Turn around and cook for further 2 minutes or until golden brown.
- Serve with a choice of fruits including berries and plenty of Canadian Maple syrup.