If you live in the US, I’m sure you’ve made pancakes before. Probably numerous times—am I right or am I right?

But, the question is, have you been faithful to only one recipe? Or are you jumping from one recipe to the next?

As for me, I’ve been using the same recipe since 1996. Back then I was an M.A student and I shared a tiny apartment with a roommate, a sweet guy named Guy. He never cooked or was too interested in food so I don’t know how we got to talk about pancakes in the first place. The recipe was given to me by his mother whom I’ve never met in person. Her “recipe” came in the form of a list of ingredients—like all the recipes I was given back then—the rest I had to figure out: the order of adding them, what to do with them, the technique, etc.

I’ve been using this recipe since then but in the past couple of years I’ve become a bit bored with our long-term relationship and started looking around for some excitement in other places. I had a taste of other pancakes like Ina Garten’s banana sour cream pancakes—if you have to be unfaithful to your pancakes, this is the recipe to go for. There is also a recipe for some “old fashioned” ones but I have no memories of our encounter besides an incriminating evidence that was found in my recipe binder in the form of a printed recipe… So… With a lack of alibi, I’ll confess that I probably made them. Possibly even ate them. Who knows…

However, overall, I’ve been loyal to that same old recipe 95% of the times. It’s my one and only true love. I’m sure there are better, sweeter, richer, more sophisticated pancakes out there but at this point in my life I stopped looking—I stick to this one pancake recipe.

The recipe and I go together a long way. Now there are lil’ kids in our lives.

The lil’ kids want to make pancakes.

The lil’ kids fight over who does what, they whine, and argue, and… Then I’ll raise my voice, “if you are not nice, then get out of the kitchen.” And the kids will settle down.

Then I figured it out, a division of labor is needed! (Taking turns didn’t work.) THANK GOD for inventing the separation between dry and wet ingredients. That helped my enthusiastic children behave and we had fun preparing the pancakes.

Up until yesterday I’ve made the batter in the order of ingredients as the “recipe” that was handed down to me specified. However, from now on, especially when the kids are around and wanting to pancake (I really think it should be a verb), we’ll apply the wet-dry method.

I noticed my recipe has less flour (about 1/2 to 1 cup less) compared to other pancake recipes I found online. Maybe this is why they very much reminded me of the Blintzes I made a while ago. After comparing the two, what do you know, the recipes are very similar only the blintzes have 1/2 more milk—ha! And, therefore, make thinner ‘cakes. So maybe my pancakes are somewhere between a classic American ones and European blintzes/crepes… but I love them just the same.

Now, do you remember Simone from Jungle Frog cooking blog? She made pancakes too and I am curious to see what she came up with.

Simone and I cooked a few types of pancake-like recipes in the past year:

It started with Dutch Poffertjes (Simone is Dutch and lives in the Netherlands)

Jewish Blintzes

Swedish Aebleskiver

Also, you must try—I insist, these Zucchini Pancakes

So, what is your favorite pancake batter?

My first and only pancakes

Makes 10 pancakes

2 eggs
1 cup milk
2 tablespoons oil
1 teaspoon vanilla extract
1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
Butter for frying
Maple, butter, jam for serving

Mix the wet ingredients in one bowl. Mix the dry ingredients in another bowl.

Gradually add the dry mix into the wet one and whisk vigorously until the batter is lumpless.

Melt a small piece of butter in a small non-stick skillet over medium heat. Pour 1/4 cup of batter and cook until bubbles show up on the surface. Flip to the other side and cook until it is golden brown. Remove to a plate.

Repeat this process with the rest of the batter, adjusting the heat as needed.

A confession:  I like my pancakes best served with butter; more than maple syrup (too sweet).

I have a friend whom I love dearly. There were times when I wondered how we became friends, and stayed friends, because we are just so… different.

I’m a planner, she’s spontaneous.

I’m formal, she’s casual.

I’m kinda strict, she’s more laid-back.

I remember details, she doesn’t care much about that stuff.

I love to bake, she doesn’t.

When I teach a baking class, she talks about play dates. (But she did come to the class!)

I’m a drill sergeant, she’s… What’s the opposite of drill sergeant?

There’s more, but you got the picture, no?!

These differences used to drive me nuts. We had a few misunderstandings in the past. Sometimes I took it personally and even got upset although I know she didn’t do anything intentionally.

It’s been about 4 years since we first met.

Looking back, I realize how much influence this friendship had/has on me. It sure made me change.

It wasn’t easy, I struggled, (I still do), and I can be a little stubborn, but I do like a challenge (Isn’t that a nicer way to put it than saying “stubborn”?) and I don’t give up on good people easily.

I have loosened up a bit.

I relaxed a bit.

I don’t feel like I need to be perfect with everyone, everywhere, all the time anymore. Phew, how tiring is being perfect all the time, right?!

I even allow myself to be late from time to time (But only with people who are late themselves, since arriving on time is not important to them.)

I’m not so tense before guests arrive, I don’t care as much anymore if everything is in shipshape and ready on time (as long as I am dressed appropriately enough).

I work hard on being more spontaneous… Oh, now there’s a little contradiction right there in that phrase, isn’t it?! Hmm, well, that one might take a while…

We spent some time at her house this past week. The kids played, we talked, she baked!, we had dinner. I love that although she dislikes baking, she made a cake. From scratch! And I love how my kids feel free to ask her for a snack or a drink, even open the fridge and take food out without asking for permission and it makes her happy. She likes it that way. I don’t know a lot of people who are like that. She’s special.

Every time I ask her to join me when I’m baking, she becomes terrified. When I suggest making whipped cream together, she heads to the door, recalling there’s an errand she need to do. She keeps insisting making those cakes where you dump all the ingredients together and mix them with a spoon.

You just cannot dump everything into a bowl and hope for a fluffy cake. There is one tiny thing that makes a whole lot of difference between a heavy cake and a fluffy cake. (Are you with me?) It’s 5 minutes of beating or whisking, butter with sugar or eggs and sugar. That’s all, my friend, and dear readers. So, I challenge you, do it, beat it, or whisk it.

There’s noting better than home-made cakes and cookies to make the house smell great. And a fluffy cake is even better.

Some house keeping:

1. Valentine’s Day: Send me a photo with something red if you would like to participate, and get some link love to your blog, by Wednesday, to be included in a Valentine’s Day post.

2. Cake collection. Linda from The boreka diary made this awesome chocolate espresso cake that has a rich, dark, intense chocolate flavor, and wanted to share it with me and you.

Easy maple nut’s cake

This is a recipe from my aunt Ettie. She probably got it from a neighbor who cut it out of some shiny women’s magazine. I got the ingredients’ list from her with very general instructions. I added a few details for those who need them – I need them too. But really, this is really easy. Just beat it.

For a 9.5 inch (24 cm) cake pan

For the cake:
1 1/4 cup sugar
3 eggs
200 ml sour cream
1 teaspoon vanilla extract
3/4 cup oil (canola)
pinch of salt
1 1/4 cup self-rising flour
For the topping:
1/2 teaspoon cinnamon
1-2 handful walnuts, chopped (lightly toasted for 5-7 minutes in a 350 F oven)
1-2 handful chocolate chips, or chunks, optional
3-4 tablespoons maple syrup

Preheat the oven to 350 F degrees. Grease a 9.5 inch springform pan cake.

Beat the eggs and sugar for 5 minutes on medium-high speed until light and fluffy.

Lower the mixer speed to low, add each ingredient slowly. Mix well. Pour the batter into the prepared pan.

Spread the toppings on top of the batter, besides the maple.

Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.

Take the cake out of the oven and while it is hot, drizzle the maple syrup on top. Cool in the pan for 10 minutes, then release from the pan and let cool to room temperature.

The batter should be thick with a beautiful cream color

I put the spray inside the pan so I won’t forget to grease the pan.

I spray the pan on the dishwasher cover so it won’t make a mess around.

This is an easy, no mixer needed, mix by hand, kind of recipe, that I made in the speed of lighting with my 6 years old one evening for his dad’s birthday. We got home late and were in a big rush to bake some cookies in time before dad got home so we can present these as a gift to give him. They were so unbelievably good in addition to the added value of their effortlessness. Nutty, buttery, sweet, a bit crunchy on the outside and melt in your mouth from the inside. Oh, just thinking about them makes me want to go and make them again now!

In the rush of the holiday baking, it is a very convenient cookie recipe to add to your list. They will make a wonderful gift + they can be frozen so you can make them ahead of time.

To another topic, but still in the spirit of holiday and giving gifts, Jennie from In Jennie’s Kitchen blog, is having a 12 Days of Sharing cookie recipes (and creating virtual cookie jar) to benefit Share Our Strength, an organization with a purpose to end child hunger. Click on the badge below to make a donation and make a difference  in a child’s life. It would be the best gift you can give and get, no? And, you can win a prize too!

Each donation you make via the 12 Days of Sharing badge between today and December 18th equals a free entry into a giveaway for some pretty cool prizes like a Cuisinart Stand Mixer, Food Network gift bags, and many others… Check out the complete list of giveaway prizes here or here (on the right side).

In addition to donating, you can share a recipe with us in the virtual cookie jar, click here for details.

Maple pecan cookies

Adapted from a recipe by Carole Walter from her “great cookies” cookbook
Makes about 4 dozen cookies

3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup pure maple syrup
1 large egg
2 tablespoons orange juice
1 teaspoon vanilla extract
2/3 cup superfine sugar
1/2 cup lightly packed dark/light brown sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups coarsely chopped toasted pecans

Position the shelves in the middle of the oven. Preheat the oven to 350 F degrees. Moderately butter the cookie sheets or use parchment paper.

In a medium bowl, melt the butter in the microwave and set aside to cool.
Using a wooden spoon, add the maple syrup to the melted butter, mixing well. Mix in the egg, orange juice, and the vanilla extract. Whisk in the sugars, stirring until well combined and free of lumps.

In another bowl, sift together the flour, salt, and baking soda. Add the dry ingredients in three additions, then fold in the nuts with a large rubber spatula.

Using the tip of a teaspoon, or a small cookie scoop, drop mounds of dough the size of large walnuts onto the cookie sheets, placing them 2 inches apart. Bake for 12 to 14 minutes, until the edges just begin to brown, rotating the pans top to bottom and front to back toward the end of the baking time.

Remove from oven and let cool for 2 to 3 minutes before loosening with a thin metal spatula. Cool on wire racks.

Store in an airtight container.