Pan Cakes

Oliver’s introduction to mathematics (physics even) was in the kitchen. First, he was the one to sort the clean flatware into their respective trays. Later his father taught him the art of making pan cakes. During these early lessons, Oliver learned the difference between cups, 1/4 cups, tablespoons and teaspoons, the force with which to crack an egg, and the speed needed to sift dry ingredients and mix the batter. He and his father experimented with different shapes on the griddle and practiced fractions when cutting through the cakes to get just the right ‘bite size.’ Oliver, at three years of age, makes delicious pan cakes. Here is his very first recipe.

1 cup whole wheat ‘pancake’ mix (Bisquik is fine)
1 teaspoon baking powder
1 tablespoon sugar
3/4 cup milk
1 tablespoon safflower oil (vegetable oil will work too)

1 egg
1 egg white
1 teaspoon vanilla
2 tablespoons flaxseeds, ground (optional)

Sift the ‘pancake’ mix, baking powder, and sugar together into a medium bowl. In a small bowl, mix together the milk, oil, egg, egg white, and vanilla, and pour into the sifted ingredients. Mix to combine, then stir in the flaxseeds. Ladle the pan cake mixture onto a hot griddle pan into whatever size and shape that you like. Wait for bubbles to appear on the cakes before turning them over. Flip the cakes, then continue to cook on the other side until golden brown. Serve warm with real maple syrup.

serves 4

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