Funny, if I think about it my Ma made pancakes for Sunday breakfast for my two brothers and me. Well…. that was when we were not scheduled to attend church service that morning. My mother didn’t make her pancakes thick, she said it was a waste of ingredients and perhaps with four mouths to feed you learn the art of stretching a dollar and food. We poured so much damn Aunt Jemima Pancake Syrup on those pancakes, every fork full needed to be dripping with the sweet syrup. We also ate boiled chicken franks alongside the pancakes. Listen, hot dog sausages were the closest thing to American sausage links my mother could find back then in Trinidad.
Using my ‘One Cup’ Rule, I cooked up three pancakes for myself this morning – that’s all I wanted. I was out of maple syrup and drizzled honey over the pancakes. I added generous spoon drops of homemade currant and thyme sauce used on both sweet and savory dishes. My craving are satisfied now, it’s only right for me to head back to bed.
Sift your dry ingredients
I used coconut milk because that was only milk I had
If you wanted, you can add coconut flakes for more flavor
Oh, though not ideal I used salted butter. When using salted butter no need for more salt.
Of course this recipe can be doubled of you are making more than one serving.
1 cup AP flour
2 Tbsp. of Sugar
2 tsp of Baking Powder
1 Egg, whisked
1 ½ cups Coconut Milk
2 Tbsp. of melted Butter
1/8 tsp of Vanilla Extract
In a medium mixing bowl, sift flour, baking powder and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.