Oh my pancakes
This is why i stop buying pancake mixes. The secret here is to have a medium hot pan. Not too hot where you burn the sides and have an uncooked middle. Let it dry up a little on the edges until it becomes slightly golden and flip to the other side. Almond milk is especially delicious. I like mine with a big heap of peanut butter and homemade jam.
- Unbleached all purpose flour (I cup)
- Sugar (1/3 cup)
- Baking powder (1 tbsp)
- Milk (full/half fat/skimmed/goat/almond/soy) (1 cup)
- Vegetable oil (2 tbsps )
- Spices: ground cinnamon (optional) (1 tsp)
- Salt (Pinch )
Heat a skillet with a light coating of vegetable oil over medium heat.
Mix everything (yes everything) in a deep bowl according to the order above. Whisk it either with a whisk or fork (for a lazy Sunday) until all is well combined.
With a ladle, spoon an even amount onto the hot skillet.
Let the batter sit until the edges become slightly golden. With a spatula, lightly scrap the bottom to make sure it's not sticking and flip it. Allow the following side to brown before taking off the pan.
Repeat steps until all batter is gone.
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.