Tuesday, March 24, 2009

The Best Pancakes

Vegan with a Vengeance
(adapted from original recipe)
Makes ten 4-inch pancakes
  • 1 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 2-4 tablespoons water to thin batter as needed
  • 1 cup milk
  • 1 teaspoon vanilla extract

Oil and heat skillet/griddle to medium-high heat.
Sift together flour, baking powder, and salt.
Add wet ingredients until just combined.
Do not over mix or pancakes will be tough; a couple of lumps are okay.
Cook pancakes until browned on the bottom and bubbles form on the top, about 4 minutes.
Turn pancakes over and cook until the bottoms are browned and the pancakes are barely firm to touch.
Repeat with remaining batter, adding more oil to pan as needed.

I've struggled for many years to be able to make great pancakes. Up until last year I relied on packaged mixes. Not bad, but much like my quest to find the *perfect* chocolate chip cookie recipe, I wanted something better! This recipe fits the bill. I usually make these about 3 times a week for my little girl. She LOVES pancakes! I love them with butter and cinnamon sugar! Hope you guys enjoy them too!

1 comment:

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