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“Thick fluffy pancakes - Several variations - Uses powdered milk to increase air content. My own recipe except my ex-chef brother in law told me not to over mix to avoid raising gluten which would make them tough.”
READY IN:
35mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix dry ingredients well.
  2. Mix in eggs & vanilla until like a bowl of peas.
  3. Add water. DON’T OVER MIX! It makes them tough. Spoon out carefully so you Don’t Break Bubbles. I make them small enough to be reheated later in a toaster.
  4. Fry in oiled pan (I like cast iron); sprinkle tops with a bit of oil; turn when edges are dry, with lightly oiled spatula. If needed, adjust heat. Add oil to pan for each batch. They should puff up about 3/8 inch (1 cm).
  5. VARIATIONS: Dot pancakes with partially cooked chunks of fruit & cover with enough batter to prevent sticking when turned --
  6. -Rhubarb: Microwaved with sugar, just enough to soften it.
  7. -Apple chunks: partially cooked over low heat with cinnamon and a bit of flour to prevent applesauce. Stir in saucepan as if you were stir frying them. Do this the night before. Chunks of canned apple pie filling also works.
  8. -Blueberries: cook with sugar in microwave & pour on top of cooked pancakes, or stick them in as above.
  9. -Syrup and banana: sliced or just served on side like a sausage.
  10. -“Ostrich Eggs”: cover with whipped cream (or ice cream), plus ½ a canned peach.
  11. -Applesauce and your favourite type of sausage.
  12. I usually make a double batch and freeze what I don't eat. I thaw them in the microwave, then reheat briefly in toaster.

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