This is the kind of classic US recipe I just can’t get enough of. I’ve been making it a billion times, because nothing beats a huge stack of pancakes on a Sunday morning (or any other day if you ask me)! I got this recipe from a really old cookbook I got when Arnaud and I were living in Flagstaff. I remember us going to a yard sale during one of our first weekends there, riding our yellow bikes, and as we picked a few items to buy (among which that old cookbook) and were getting ready to pay, struggling to count what was for us a brand new money currency, the kind home owner just looked at us and said “you know what, why don’t you just take it all for free?”. I think she felt for us driving those extremely heavy bikes on such a hot day 😉 I always think of that story every time I open that book and make this recipe!

My favorite toppings include fresh fruits, maple syrup, or chocolate chips and ice cream, and I must admit that eating my pancakes with bacon AND syrup still seems a little odd to me but why not!

Makes 15 small pancakes

• 1 ⅓ cups (160gr) flour
•  2 tbsp vanilla sugar or 1 tsp vanilla extract+2 tbsp sugar
• 2 tbsp baking powder
• 1 pinch of salt
• 1 egg
• 3 tbsp oil or melted butter
• 1 ¼ cups (300ml) milk
• <optional> I like to add 1 mashed banana to the batter from time to time

Sift together the dry ingredients (flour, sugar, salt, baking powder) in a large bowl. In another bowl, beat the egg, ¾ of the milk, the melted butter and the vanilla extract if using any. Pour the milk mixture over the dry ingredients and mix well until smooth. Add the mashed banana to the mix (if using any). Adjust the milk quantity depending on how thick you want your batter to be. It should look like a thick batter, half way between crepes and cake batter (by that I mean, it should be thick but still pourable).

In a heated and lightly oiled frying pan (medium high heat), pour some batter (about ¼ cup at a time) and cook until the edges look dry, then flip pancake and cook until brown on both sides.

For thicker pancakes, use more flour and less milk. For fluffier pancakes, you can beat the egg white until stiff.

What are your favorite toppings?