The very first morning, in Philadelphia, I nervously headed down to the cafeteria and walked around the entire breakfast table, looking for pancakes. But there were none to be found. No pancakes? Did that mean that my fantasies of stalked delights with copious amounts of Canadian maple syrup for breakfast every day had just been squashed? Devastated, I hoped my next breakfast would be more successful. As it turned out, they never did serve pancakes for breakfast, just a continuous amount of waffles, toasts, bagels, muffins and croissants with hardened fat attached, which frankly didn't appeal all too much.
Original Recipe ® Marion Fløysvik
Yes, I know I've waxed lyrical about the splendors of maple syrup, but I sometimes berries are just as delicious. Raspberries are my absolute favourite, but you can use any berry of your choice for the sauce. I like to add seeds to my pancakes, to give the extra something, but this is completely optional.
280 g. (2 ¼ cups) flour
4 tsp. baking powder
1 ½ tsp. salt
1 ½ tbsp. sugar
480 ml. (2 cups) milk
70 g. (5 tbsp.) butter, melted
2 tsp. poppy seeds (optional)
2 tbsp. sunflower seeds (optional)
2 tbsp. lemon juice
225 g. (1 ½ cup) fresh or frozen raspberries
2 tbsp. fresh thyme, very finely chopped
2 tbsp. sugar
1.Raspberry Sauce: Combine all the ingredients together in a small saucepan and cook for 15-20 minutes, or until the sauce is thick.
2.Pancakes: Combine all dry ingredients together in a bowl. Add the milk, eggs and melted butter. Mix until just smooth. Heat a lightly buttered griddle or frying pan over medium-high heat. Pour about two tablespoons of the batter for each pancake, and brown on both sides.
A few notes...