When I was little, my dad would always sit in bed on Sunday mornings and play cards (solitaire). With real cards (the feel of which i'm sure many of you have long forgotten). My task was to bring him his coffee in bed. The walk from the kitchen, up the stairs, to my parent's bedroom seemed like the longest walk ever. It would take me 5 minutes to walk up the stairs alone, to ensure no spillage. When I got a little older, I graduated to Grandma's pancakes. This recipe that I share with you today is probably the first thing I ever learned to make. My mom would often make Grandma's pancakes (which are basically crepes) on Sunday mornings, which her mom used to make for her when she was little, and I was eager to learn this traditional recipe. Over time, my mom taught me the feel of the batter and the turn of the pan, so that I could then take over the roll of Sunday morning Grandpa's pancake maker. A roll I took great pride in filling.
These pancakes can be rolled up with a fruit filling...
Or enjoyed with jam inside...
Or just drizzled with syrup (the fake stuff, of course)...
This is a tradition that I have been sharing with loved ones ever since. It is one of those things that I just know how to make. I have no idea what the recipe is, I just pour the proper ingredients into a mixing bowl until is has the right feel. But this morning I measured everything as I threw it in, so that I can share this recipe with you. So that you can then make this for your kids, who will then make it for their kids.
From grandma, to my mom, to me
(One small confession before I share with you is that I veganized it, because the original recipe isn't vegan. BUT, I am happy to share that it really doesn't change them.)
- 1 tablespoon ground flax seed (1 egg replacement)
- 3 tablespoons water
- 1 cup coconut milk
- 1 1/2 tablespoons canola oil
- 1 tablespoon vanilla
- 1 teaspoon salt
- 1 scant cup flour
- Mix the ground flax seed with the water and set aside for a few minutes until it gels up a bit.
- Whisk together the milk with the flax "egg."
- Add the oil, vanilla, and salt and whisk to combine.
- Slowly whisk in the flour, a little bit at a time, until it takes on a slightly thickened batter consistency.
- Heat up a small lightly greased skillet over medium heat.
- Pour in a bit of batter, and while pouring, pick up and swirl the pan until you have just coated the whole bottom of the pan.
- Cook over medium heat for 1 minute.
- Carefully flip (with a spatula) and cook on the other side for about 20 seconds.
- Transfer pancake to aluminum foil while you cook the rest.
- Roll up with jam, fruit, syrup... whatever strikes your fancy, really.