Thursday, September 13, 2012

My new favorite pancakes

Puffy Pillow Pancakes. The name truly says it all. My old favorite pancakes were puffy, but I always had a hard time getting them cooked through without overcooking them on the outside. I figured the same problem would crop up here, but oh boy was I wrong. I adjusted the recipe ever-so-slightly (whole wheat flour instead of white, and I added blueberries, because I love them).

Note: If you want leftovers and/or feed more than 3 people at breakfast, do yourself a favor and double the recipe.


1 1/2 cups whole wheat flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract
1-2 cups of fruit, cut into small pieces, if necessary (optional)

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.
Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil, vanilla and fruit (if using) and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil (I used a non-stick skillet, which doesn't need oil). Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.
Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so.

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