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.
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
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
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.
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
A paid subscriber bonus recipe