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Michael Smith's Weekend Pancakes

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 -6
Author Michael Smith


  • Kid 1: The Dry Ingredients
  • 1 cup (250mL) of unbleached, all-purpose flour
  • 1 cup (250mL) of whole wheat flour
  • 1 cup (250mL) of quick-cooking rolled oats
  • 2 tablespoons (30mL) of baking powder
  • 1 teaspoon (5mL) of cinnamon or nutmeg
  • 1 ⁄2 teaspoon (2mL) of salt
  • Kid 2 or parent: the wet ingredients
  • 2 expertly cracked eggs
  • 2 cups (500mL) of any milk (dairy or otherwise)
  • 2 tablespoons (30mL) of vegetable oil or melted butter, plus more for the pan
  • 2 tablespoons (30mL) of honey
  • 1 tablespoon (15mL) of pure vanilla extract


  1. While the kids get out bowls and measure the wet and dry ingredients, heat your largest, heaviest skillet or griddle or medium-high heat. Gas, electric, induction or campfire-strive for that magical mark just past halfway, where food sizzles and browns without burning.
  2. Share the whisk so you don’t have to wash two of them. First whisk the dry ingredients together, then give the wet team a turn. Switch to a wooden spoon and gradually stir the wet into the dry, letting everybody stir the works a bit and not worrying whether the batter will be mixed wrong. Just make sure the batter is evenly combined.
  3. Coat your hot pan with a swirl of vegetable oil. Spoon in the batter, filling the pan with any size or shape of pancakes. Cook until the bottom of every last pancake is golden brown before flamboyantly flipping the flapjacks. Continue cooking for a few minutes longer until the pancakes are firm. If need be, keep warm in a 200F (100C) oven while you repeat with the remaining batter, dealing pancakes like you’re working the Vegas strip. Devour with lots of decadently melting butter and of course a long pour of real maple syrup- none of that Auntie-artificial corn syrup stuff for these high-grade pancakes! Serve and share!