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Pancakes for Julie

  • 21st Feb, 2005 at 2:31 PM

My family would make pancakes on lazy Sunday mornings. Actually, these pancakes resemble crèpes far more than flapjacks, but they are quite good. They are derived from a recipe that my father taught me.

It gets its name from the time I made them for elliptic_curve. You see, I had stayed over at her house after some chatting on Saturday night. When I woke up, I plodded into the kitchen and discovered an expired box of Equality-brand pancake mix. That’s when I decided that I would make her pancakes, fresh orange juice and espresso.

I don’t know why I did. Maybe it’s because I wanted to be a good houseguest. Or maybe it’s because I couldn’t stand the idea that people ate boxed pancakes. Or perhaps we were already more than friends. But it doesn’t matter why, in the end.

She gobbled down the breakfast like she had never eaten in her entire life. I love it when people enjoy food.



I haven’t actually measured the ingredients that I use, but here is a good approximation.

  • 2 cups white all-purpose flour
  • 400mL milk
  • 100mL softened butter
  • 1 large egg
  • 1 tsp. salt


  1. Preheat your oven to 100°C. Stick an oven-safe plate in it, and leave lots of space to pile stuff atop.
  2. In a large mixing bowl, combine the flour, milk, butter, egg and salt to form the batter. Whisk so that you have a runny batter: the consistency of egg whites. You will probably have to add either more flour or more milk. I have never actually measured this recipe precisely.
  3. Get a non-stick skillet and put it on medium heat. A drip of batter should slowly sizzle.
  4. Pour a ladle of the batter into the skillet. Pick up the skillet and swirl it around to spread it into a thin circle of pancake. This does take practise. Eat all your mistakes so nobody knows.
  5. Just as the bottom starts to brown, flip the pancake. There should be a nice swirl on the bottom. You can flip it with a spatula, or cultivate the delicate tossing wrist that lets you impress your friends.
  6. When the other side has cooked, slide the pancake onto the plate in the oven. You can skip this step if there’s someone to devour it instantly.
  7. Once you are done making the pancakes, take them out of the oven and heap them onto dinner plates. Sprinkle some berries on top, drizzle with maple syrup, and garnish with love. Bring the plates to the table with the biggest smile you’ve got.

I recommend 30 cm. pans for this recipe. You want to have room to move your batter around.

The more you practise, the easier it is to get the rhythm just right. If you own three pans, you can pipeline production such that you’re never waiting for anything to cook, and you can churn out these pancakes incredibly quickly.

Serves 2 hungry sleepyheads.