There's nothing worse than promising your daughter pancakes on a rushed morning to discover you are out of pancake mix. That's what happened this morning, so I had to whip up an easy "from scratch" pancake recipe. This recipe came together quickly and was really quite light and fluffy. It just soaked up the maple syrup and was absolutely delicious!
For a dairy-free alternative, use unsweetened (vanilla) almond milk and oil (vegetable, canola or melted coconut) instead of milk and butter.
Ingredients:
1-1/2 cups all-purpose flour
3-1/2 tsp baking powder
1 tsp salt
1 tbsp white sugar
1-1/4 cups milk
1 egg
3 tbsp butter, melted
1 tsp vanilla
Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the centre and pour in the milk, egg and butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop the batter onto the griddle (approximately 1/4 cup each pancake). Brown on both sides and serve while it's ot.
Feel free to add in your favourite mix-ins: chocolate chips, cinnamon, berries, etc.
Makes approximately 10-12 pancakes.
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