The Holy Pancake 2.0

Ahhhhhhh, pancakes!

I used to think that when you went to a restaurant for breakfast, that it was always pretty safe to order pancakes. I mean, they're pretty basic and I thought at the time tough to ruin. Years of disappointment in the commercial recipes for the lowly flapjack proved my maxim oh so wrong. Even mixes disappoint. So, like Lancelot searching for the Holy Grail, I embarked on my quest for the equivalent in a pancake recipe. I have yet to find the "perfect" recipe, however, through the years of culling and tweaking, I have come upon something that satisfies even my palate for the great cake of the pan. These are fluffy (trick is not to over mix the batter), full of holes and crannies for butter and syrup, and, if you cook them in butter or bacon grease, they get nice and crispy around the edges. Hungry yet? You definitely want to make these. Yum!

Ingredients

• 1 1/4 cups all-purpose flour
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 14 oz can coconut milk
• 1 large egg
• 1 tablespoon sugar

Method

1. In a large bowl, mix the dry ingredients together with a fork (flour, baking powder, salt and sugar).
2. Separately, mix the egg and coconut milk until combined.
3. Make a well in the center of the dry mixture and pour in the coconut milk and egg, stirring as you go, mixing until combined. If the batter is too thick to your liking, it can be thinned with a little water.
4. Heat a lightly oiled griddle or frying pan over low-medium heat. Pour or scoop the batter onto the griddle using 1/4 to 1/3 cup of batter. Cook about 3-4 minutes per side or until golden brown. Serve hot.

Serves 6 to 8

Note: This updated version of the pancake (2.0) uses coconut milk which gives it a unique and delicious flavor. Topped with sliced bananas and maple syrup, it is wonderful!