Original publication unknown

Canape Pancakes with butter and syrup

I have to laugh every time I watch a television show, which depicts the mother making a hot breakfast for their children every morning before driving them to school. I don’t know about you, but the only time I had anything other than cereal for breakfast was on Sunday mornings.

Every Sunday it was the same. My sister would eat some sort of eggs, either fried or scrambled, with bacon and toast. I have never liked eggs. In fact my mother even tried dumping in an entire bottle of A1 Steak Sauce into a scrambled egg, figuring it would hide the flavor. To this day, I still don’t eat eggs. This Sunday breakfast was the only time my mother ever cooked something specifically for me, rather than making me eat what everyone else did. It was Canape Pancakes.

Canape Pancakes unlike regular pancakes has no baking powder. They have a very close consistency, so they don’t absorb the syrup and get soggy and fall apart. You can cook these in a non-stick griddle, but I prefer to oil the pan with Crisco shortening, so the edges get a little crisp.

I usually make these once a month, but only half a recipe, which is more than enough for one person.

Canape Pancakes

  • Servings: 12-14 for a full recipe, 6-7 for half recipe
  • Difficulty: easy
  • Print

Credit: Unknown


Full recipe:
  • 1 cup sifted flour
  • 1 tsp salt
  • 2 eggs
  • 3/4 cup milk
Half recipe:
  • 1/2 cup sifted flour
  • 1/2 tsp salt
  • 1 egg
  • 3 oz milk


  1. Sift together the flour and salt in a bowl. In another bowl, combine the egg and the milk and whisk together until foamy.
  2. Add the sifted flour to the egg mixture and whisk together until smooth.
  3. Heat the griddle over medium heat on the stove top and melt a little Crisco shortening.
  4. Once you see a little shimmer in the shortening, ladle in the batter. I use a sauce ladle to keep the size consistent, but you could also use an ice cream scoop.
  5. When you see that the center is still a little wet, flip the pancake. It will only require another minute or two once it’s flipped.
  6. Stack the pancakes on a plate, adding a small pat of butter in between. This will allow the heat of the pancakes to melt the butter.
  7. Add syrup and serve.


  1. Instead of serving with butter and syrup, you can serve them with powdered sugar and lemon.
  2. Add vanilla, lemon zest, or orange zest to the batter.

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