Out of the fire into the pan

From Chatelaine Magazine's test kitchen.

Best pancakes I've made....delicious!


Preparation time 15 min
Cooking time 4 min per batch
Makes 14 to 16 medium pancakes


2 tbsp (30 mL) butter
2 cups (500 mL) all-purpose flour
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
2 eggs
1 1/2 cups (375 mL) milk
1 cup (250 mL) regular or light sour cream
1 tsp (5 mL) vanilla
Butter for cooking pancakes
Fresh blueberries & raspberries (optional)

1. Microwave 2 tbsp (30 mL) butter in a small bowl until melted. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre. In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla. Pour into flour mixture and stir just until mixed.

2. Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 min. Turn and continue to cook until pancakes are golden, from 2 to 3 min.

3. Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.