Pancakes 101


Pancakes are the perfect breakfast or brunch dish. They’re warm, buttery and delicious. Here we put together videos on how to make the absolute perfect pancakes. You can try traditional fluffy pancakes or mix things up with German pancakes. Either way, they’re bound to give your day a sweet start.

Simple Done Right: Fluffy Pancakes 101

  • Don’t Overmix
    Always mix your wet and dry ingredients separately before combining them. Once they have been combined, be sure not to overmix the batter. Resist the urge to have a smooth batter and embrace the lumps, they’re what will make your pancakes airy and fluffy. The importance of a lumpy batter lies in the gluten, a protein in flour that “develops” or forms bonds as a batter or dough is mixed. The more mixing the more the gluten develops, which results in a chewy and heavy texture after cooking or baking. This is desirable for bread but not for our delicate pancakes!
  • Give It a Rest
    After mixing your batter, let it rest for five minutes. Allowing your batter to rest will create a nice viscous texture.
  • Wait for the “Pop!”
    Flip your pancake once the bubbles that have formed on top pop. Try not to move the pancake around on the pan prior to flipping, but feel free to take a quick peek to see if the pancake is golden brown.

Extras: Fluffy Pancake Toppings 101

  • Drop Them On Top Just Before Flipping
    To add small ingredients like blueberries, chocolate, and peanut butter chips, drop them onto the uncooked side of the pancakes just before flipping them. This will ensure that the toppings don’t get burnt.
  • Don’t Add Too Much to the Batter, Unless It’s Bananas
    Adding extra ingredients such as fruit or chocolate chips to your batter is not recommended, as you run the risk of burning the extra ingredients when you pour the batter into the hot pan. Bananas, however, are great to mix into your batter because the heat will caramelize them rather than burn them.

Recipe for Fluffy Pancakes

What you need

  • 2 cups (250g) all-purpose flour
  • ½ cup (100g)Redpath® Granulated Sugar
  • 1 teaspoon (5g) salt
  • 1 tablespoon(10.5g) baking powder
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (3g) ground cinnamon
  • ½ cup (13g) unsalted butter – melted
  • 1 ¼ cup (1295ml) whole milk

Yield: 4 servings
Active Prep Time: 15 minutes
Cook and Resting Time: 20 minutes

How to prepare

    1. Preheat pan to medium.
    2. In a large mixing bowl, combine flour, salt, baking powder, Redpath® Granulated Sugar, and cinnamon. Mix well.
    3. In another bowl, whisk together eggs, melted unsalted butter, vanilla extract, and whole milk.
    4. Pour wet ingredients into dry ingredients. Stir until just combined. Do not overmix.
    5. Let batter rest for 5 minutes.
    6. Grease preheated pan with butter.
    7. Pour batter into pan in small round portions — you can use a ladle to portion perfectly.
    8. Flip the pancakes when the bubbles that have formed on top begin to pop.
    9. Pancakes are done when the bottom is golden brown. Serve right away or keep in a warming drawer while the rest of your pancakes are cooking.


Something Special: German Pancakes 101

  • … or Dutch Baby?
    German Pancakes are also known as Dutch Babies. The story goes that the name comes from a restaurant owner’s daughter in Seattle. Apparently, the little girl was unable to pronounce “Deutsch” and so it became “Dutch”. Today the names are used synonymously.
  • Creating Your Batter
    Start by combining your dry ingredients. You can then add your wet ingredients one by one. Unlike the batter for thicker pancakes, this batter will be smoother. Once everything is combined, you can pour the mixture directly into your oven-friendly pan.
  • Garnish
    German pancakes are traditionally drizzled with some lemon juice and topped with icing sugar. Don’t be afraid to get creative with your toppings!

Recipe for German Pancakes

What you need

  • ¾ cup (93g) all-purpose flour
  • ¼ cup (50g)Redpath® Granulated Sugar
  • pinch salt
  • ¾ cup (190ml) milk
  • 3 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon (14g) butter
  • ¼ cup (50g) Redpath® Icing Sugar

Yield: 4 servings
Active Prep Time: 5 minutes
Cook and Resting Time: 15 -20 minutes

How to prepare

  1. Preheat oven to 425°F (200°C).
  2. Whisk together flour, sugar, and salt. Pour in the milk and whisk until smooth. Whisk in the eggs, one at a time. Whisk in the vanilla extract.
  3. Add the tablespoon of butter to a cold 12-inch cast-iron skillet or oven-proof frying pan. Transfer the skillet to the oven to melt the butter and begin warming up the skillet. When butter is melted and bubbling, remove the skillet from the oven and brush the butter all over the inside of the skillet.
  4. Pour batter into the pan, then bake in the preheated oven for 15 – 20 minutes, or until golden brown and well risen.
  5. Remove from oven and serve immediately, dusted with Redpath® Icing Sugar and fresh berries.

Breakfast Smoothie

Breakfast smoothie with peanut butter, dates, flax seeds,  and bananas

Smoothies are the perfect way to start any day. This smoothie is high in fibre. This recipe serves 4, making it a great option for your family on busy mornings or as an afternoon snack.

What you need

  • 1 cup medjool dates
  • ½ cup (100g) Redpath® Granulated Sugar
  • 2 cups (500ml) water
  • 2 cups (500ml) milk of choice (soy, almond, cow’s)
  • 1 banana
  • ¼ cup (65g) of your favourite nut butter (we used peanut butter)
  • 3 tbsp (24g) flax seed
  • pinch of cinnamon

Yield: 4 people
Active Prep Time: 25 minutes

Chef’s Tip

  • To make dates for a week’s supply of smoothies, simply double or triple the recipe based on how many you would like.

How to prepare

  1. Place dates, Redpath® Granulated Sugar, and water in a pot and bring to boil. Allow to simmer for 20 minutes.
  2. Dates. water and redpath sugar in a pot to boil

  3. Cool date mixture and place in an airtight container.
  4. Combine ½ cup (118g) of date mixture to the banana, flax seed, peanut butter and cinnamon in blender.
  5. Peanut butter, banana, dates and flax seed in blender

  6. Add the milk to the ingredients in the blender. Fill until the blender is ⅔ full. Puree on medium to high speed until smooth.
  7. banana, flax seeds, dates, peanut butter, and milk in blender

  8. Serve straight from blender or chilled. Enjoy!
  9. smoothie with bananas, dates, flax seeds and peanut butter

Ginger and Mint Citrus Salad

Ginger Mint and Citrus Salad on plate

What better way to get your daily dose of vitamin C than with a healthy sized portion of this citrus mint salad.

What you need

  • 4 navel oranges
  • 2 pink grapefruits
  • 1 lemon
  • 1 lime
  • 1 cup (200g) Redpath® Granulated Sugar
  • 1 cup (250ml) water
  • 1” piece of ginger root, peeled
  • ½ cup fresh mint leaves, torn
  • 1 piece star anise

Yield: Serves 8 to 10 people
Active Prep Time: 30 minutes

How to prepare

  1. In a small pot combine Redpath® Granulated Sugar, water, star anise. Bring to a boil. Remove from heat once sugar is dissolved. Add half ¼ cup mint leaves. Cool then strain the liquid, discarding solids.
  2. Ginger and Star Anise in pot of boiling water

    Ginger, star anise and mint leaves in pot of boiling water.

  3. Remove outer skin from all citrus fruit, including the white pith. Discard skin. Slice citrus into ¼” thick rounds. Place in a large bowl and toss with remaining ¼ cup mint leaves.
  4. Peeling of orange skin

    Orange thickly sliced.

    Orange, ginger and mint mixed in a bowl

  5. Drizzle cooled syrup over the fruit 2 tablespoons at a time, tossing fruit and adding more syrup as needed.
  6. Ginger, mint and orange salad in plate.