Pancake Perfection

Master Pancake Recipe

Pancakes can be sweet or savory, fruit covered, or layered with mushrooms and onions. They’re far more versatile than as a conveyance device for syrup. This post includes my base pancake recipe for all subscribers, plus a bonus recipe for paid subscribers: Savory Pancakes.

Pancake tips:

• Always let the batter rest at least 10 minutes before cooking.

• “Too much mixing makes ‘em tough.” —Gramma Betty.

• Wait until the upside is covered in bubbles and the downside is no longer sticking to the pan, to flip.

• Cook at just above medium heat in a pan you’ve pre-heated until droplets of water will bead up and dance.

PANCAKE MASTER RECIPE

Ingredients

• 2 cups whole grain GF flour blend

• 2 teaspoons baking powder

• 1 tablespoon flaxseed meal

• ¼ teaspoon sea salt

• 1 ¼ cups water

• 1 ¼ cups unsweetened, unflavored plant based milk 

• 1 tablespoon pure maple syrup (optional)

• 1 teaspoon vanilla

Instructions

1. In a medium bowl whisk together flour, baking powder, and salt. Lightly whisk in 2½ cups milk, then the maple syrup, if using. Let stand 5 minutes to thicken. Add up to ¼ cup more milk, if necessary, to thin the batter to a pourable consistency. Don’t overmix.
   

2. Heat a large nonstick skillet over medium. Ladle ⅓ cup batter into skillet for each pancake; cook 2 to 3 minutes per side or until golden brown

SAVORY PANCAKES

A paid subscriber bonus recipe