So, in the spirit of the IHOP overpriced pancakes craze, I decided to give my pancakery skills (or lack thereof) a spin and treat my family to a different kind of breakfast.
I realized that, along with frying eggs and deep-frying chicken, I absolutely suck at making pancakes. You wouldn’t know it from the picture above, but my first batch was just awful. Strawberries sticking out of the batter like popped zits. White chocolate melting in the pan. My batter running all over the place.
But, with patience and practice and an extra ¼ cup of flour, I managed to salvage a few decent pancakes from my too-runny, too-smooth batter.
Lesson learned. Keep it lumpy.
Also, keep doing what you love even if you suck at it. Because passion, not talent, makes all the difference.
600 g pancake mix
½ cup chopped strawberries
¼ cup white chocolate chips
½ cup water
2 tbsp butter (about 1/3 of a stick), melted
1. Beat eggs in a separate bowl. Add cooled melted butter and water. Mix well.
2. Add egg mixture, strawberries and chocolate chips to pancake mix. Whisk together until the ingredients are blended together, but batter is slightly lumpy. Do not overmix. If it becomes too runny, add flour until it’s thick and gooey again.
3. Heat oil in a cast-iron skillet or pan. Pour ¼ - 1/3 cup batter into the pan. Cook for 1 minute.
4. Once the edges of batter bubble up, flip the pancakes and cook for another minute
5. Repeat until you run out of batter. Arrange pancakes on a plate, then top with more strawberries and chocolate chips.