Papa's Pancakes

With Pumpkin Seeds & Parmesan

"Nothing fancy, just darn good."

Papa

Wow, it's been a long time since I posted a recipe here! I've been working and in school, which has kept me pretty busy. I have a great recipe for you guys today though, only it's not mine. My grandpa (Papa) is pretty famous in our family for his pancakes, and he was nice enough to pass on this recipe and photo so I could share them on here. They are a bit thinner than normal pancakes so they will come out almost like a crepe, in that they will be crispy and more savoury. I know, pancakes are usually sweet. But trust me, these will make you question everything you think you know about sweet breakfast foods. 

So thanks, Papa, for the great recipe! 

*

Serves 2 

You will need....

1/2 cup white flour 

1/2 cup corn flour 

1/4 cup roasted pumpkin seeds (or more as desired) 

3 eggs 

1/2 tsp salt 

1/2 tsp black pepper 

1/4 cup parmesan cheese 

Add water till batter is thin ( as with crepes ) 

Add fresh diced tomato if desired 

Add diced ham or sausage if desired 

To toast the pumpkin seeds, lay out in a single layer on non-stick frying pan. Roast gently over low-medium heat, stirring occasionally, but they are aromatic and very slightly browned but not burnt. 

Next, heat a non-stick frying pan or oiled skillet over medium heat. In a large bowl, combine white flour, corn flour, eggs, salt, pepper, parmesan, pumpkin seeds, and slowly add water - whisking constantly - until you get your desired consistency. They should be a bit runnier than regular pancakes, and more like a crepe. 

Ladle some batter into the hot pan and tilt pan so that it spreads out evenly. Cook for about a minute, or until bubbles form in the batter and pop, leaving indents. Flip and cook another minute or so on the other side. 

Serve with butter, maple syrup and love.