Index ::: [ Recipe ] [ Breakfast ]
Pancakes or Griddle Cakes
16 servings

[ INGREDIENTS ]

All-Purpose Flour
Sugar
Baking Powder
Salt
Almond Milk
Butter, Melted
Eggs
Vanilla Extract ( Optional )
Coconut Oil
Softened Butter
Maple Syrup

[ INSTRUCTIONS ]

1. Preheat the oven to 200 F or 90 C.
2. Whisk together in a large bowl :
   
   1 1/2 Cups All-Purpose Flour;
   1 Tablespoons Sugar;
   2 Teaspoons Baking Powder;
   3/4 Teaspoon Salt;.
3. Combine in another bowl, using the smaller amount of milk to start :
   
   1 - 1 1/4 Cups Almond Milk;
   3 Tablespoons Butter, Melted;
   2 Large Eggs;
   1/2 Teaspoon Vanilla Extract ( Optional );.
4. Mix the liquid ingredients into the flour mixture just until combined. ¹
5. Place a nonstick skillet over medium heat or preheat a griddle to medium-hot.
6. When the pan is hot, lightly brush the surface with a paper towel dipped in :
   
   Coconut Oil;.
7. Ladle batter into the griddle or skillet using 1/4 cup for each 4 - inch pancake.
8. Cook undisturbed until bubbles form and pop on the surface of the pancakes and the bottom is golden brown, 2 to 3 minutes.
9. Flip the pancakes and cook until browned on the second side, 1 to 2 minutes more.
10. Transfer pancakes as they finish cooking to a platter or rimmed baking sheet and keep warm in the oven.
    
11. Serve immediately with :
    
    Softened Butter;
    Maple Syrup;.

[ NOTE ]

¹ If the batter still seems thick, whisk in the remaining 1/4 cup almond milk.

For thicker, fluffier pancakes, use up to 1 tablespoon baking powder.
For silver dollar pancakes, use only 1 tablespoon batter per pancake.

::: View the original recipe for Pancakes or Griddle Cakes at simonandschuster.com