Breakfast is really important to us here in Cajun country. Our love affair with food always includes a good stout breakfast to start the day.
Cajun Pancakes? Put down that eyebrow chere! These are not just regular pancakes with the word Cajun thrown in front of them. If you’ve ever visited Louisiana Cajun Mansion Bed and Breakfast you know just how important our recipes are to us.
Don’t just take my word for it. Make them for yourself and let us know how you do!
Cajun Pancakes are always made from scratch and never from a box! Getting a good head start on your day means eating a large hearty breakfast that normally includes pancakes. Pancakes are America’s favorite breakfast food and it’s no different here in Cajun Land. There are many varieties of pancakes, however, they are usually high in calories from sugar and fat. But why indulge in good pancakes if you have to eat it without butter or sugar-free syrup! There is no such thing as making nutritional Cajun pancakes with fewer calories.
Waffles, pancakes, biscuits, and beignets have a long history in our Cajun cuisine. Additionally, cornmeal, flour, grits, rice and sweet potatoes are also ingredients that are present in old recipes. Buttermilk is often the liquid of choice.
Many Cajuns would not consider eating breakfast without a dish of grits on the side. Grits are commonly served plain with Cajun seasonings, either cheesy or with grillades.
It’s rare that pancakes are eaten alone. Because breakfast is normally a large meal for Cajuns, there are plenty of fresh fruits and savory dishes that go along with pancakes such as scrambled eggs, bacon, smoked sausage, Cajun potatoes, Cajun Grillades, Boudin and much more!
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 tsp salt
- 1/2 c sugar
- 1 tsp baking soda
- 2 tbsp cinnamon
- 1 cup milk
- 1 egg
- 3 Tbs unsalted butter, melted
- 2 tsp vanilla extract
- Vegetable Oil for Cooking
In a large bowl, sift together the dry ingredients listed above such as flour, baking powder, salt, baking soda, cinnamon, and sugar. Then, in another bowl mix together milk, vanilla extract, egg and melted butter, then whisk to blend. Then combine the dry ingredients with the wet ingredients; continue whisking until smooth. If the mixture is too think, then add a little more milk.
Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Stack your pancakes, then add butter between each pancake layer; then pour your favorite syrup over the top of the pancakes.