Any morning is a good morning when you wake up to a buttery vanilla smell from the kitchen, knowing that someone there just finished cooking pancakes.
It doesn’t matter if it’s raining or snowing, strong gusts of wind or scorching heat as long as you sit there on your kitchen waiting for your morning tea or coffee and a nice big batch of pancakes with homemade jam or maple syrup.
I’m a fan of mini pancakes, because I find this size easier to eat, but you can cook whichever size you prefer.
1 cup all purpose flour
1 cup milk (I used cream for mine)
1 large or 2 small eggs
2 tbsp sugar
2 teaspoons baking powder
2 tbsp vegetable oil (I used olive oil)
spray coconut oil for cooking
In a small bowl whisk together all the liquid ingredients. Add flour, sugar and baking powder into the liquid mixture. Whisk and set aside.
Preheat the skillet to a medium heat. Spray it with the oil.
Pour the batter on skillet – for each pancake I use 3 tbsp of batter.
Cook from each side 1-2 minutes.
Transfer to platter. Serve warm with desired toppings.