I don’t know if these are considered a “traditional” French Canadian Pancake but this is an old family recipe. My Dad has been making these pancakes for as long as I can remember. When I was a kid, he used to roll them up, almost as you would a crepe. While I do love the thicker, fluffier pancakes, these ones will always hold a special place in my heart. As you can see, they are thin, not as thin as crepes, but thinner than you typical, fluffy pancake. The texture is a little bit chewy and magically, they soak up all of the maple syrup on the plate. My favourite part is when they get this delicious browning on all sides which adds a nice texture and sweetness.
There’s just something that is so much fun about eating a big stack of pancakes for dinner. It’s as if you’re beating the system or rebelling against society. I can just imagine a little kid stamping their feet saying, “I want pancakes for dinner, not salad.” After a long, exhausting and defeating day, pancakes are the perfect dinner to shine a little light on your day. You might even say that these can cure a case of the Mondays.
Man, Mondays are not my favourite.
French Canadian Pancakes (serves 2-4)
Old family recipe
2 cups all purpose flour
2 tsp baking soda
2 tsp white granulated sugar
½ tsp salt
3 tbsp melted butter + more for frying
2 cups milk
In a large bowl, sift dry ingredients together. Beat in remaining wet ingredients. The mixture may be a little lumpy.
Heat butter over medium heat in a large frying pan. Ladle the thin batter into the pan. Cook for one to two minutes or until bubbles appear, flip and repeat until fully cooked.
Who is going to beat a case of the Mondays with these pancakes?