Sunday, 27 January 2013

Superbly Fluffy Pancakes

Oh, the sweet joys of fluffy pancakes! A weekend staple in our apartment.  This is a great recipe and doesn't require any egg substitutions , not to mention It's super simple. In the past I've premixed the dry ingredients at home and made pancakes while camping with friends and family. This recipe calls for soy milk, however, in the fall we enjoy using pumpkin beer or even apple cider for a portion of the liquid. So good.

Serves 2 people, or ~8 pancakes (3")


1 cup flour, white or whole weat
  * optional, replace 1/2 cup flour with 1/2 cup quick oats
2 tsp baking powder
Splash of light oil
1 cup soy milk
   ( optional: chocolate chips, blueberries, rasberries, etc.)


Preheat skillet or pan on medium heat.
Mix all dry ingredients. Add liquid and oil.
Mix well until combined (may appear somewhat clumpy if using oats).
If you are using liquid other than soy milk, you may need to adjust for consistency differences between the liquids, if the batter is two wet, just add a bit more flour.
Add a small amount of margarine to the pan, let melt.
Ladle batter onto the pan and let the pancake brown. When bubbles have formed around the pancake's edges and have began to pop, flip the pancake and let the other side get golden brown.
Remove from heat when reached the desired colour, say around 5 minutes.
Dress with margarine, maple syrup and or anything else your tummy desires.