|See the cute little air bubbles?|
|Pancake Stacks fresh out of the oven|
|More Pancake Stacks!|
It's Shrove Tuesday! Uhhh... AKA Pancake Day! So I obviously whipped some up for breakfast just now! I've already posted a pancake recipe on GBOGH, but that was wayyyy back in November! You can see it by clicking here. But I felt like doing something different this morning and I figured that one can never have too many pancake recipes on the go! Here's my Pancake Recipe #2.
1 1/2 cups light spelt flour
1 heaping tablespoon baking powder
1 tsp cane sugar
1/2 tsp vanilla powder
1/4 tsp sea salt
1/4 tsp ground cinnamon (or try a combo of different spices like allspice and ginger)
1 1/2 - 2 cups vanilla soymilk mixed with 1 tsp lemon juice
1 Tbsp sunflower oil
1/8 tsp orange oil or coconut extract (optional)
In a small bowl, whisk the flour, baking powder, sugar, vanilla powder, salt and cinnamon together so that no lumps remain. (my version of sifting...!)
Add the soymilk, sunflower oil and orange oil directly to the dry mix and whisk until it just comes together. The batter should we very loose and runny. It should be pourable.
Allow the batter to rest for a few minutes.
Warm your oven to about 200 degrees and prepare a baking sheet and wire rack to keep the pancakes warm until you are ready to dig in!
Heat an oiled frying pan over medium flame.
Test the heat of the frying pan my dropping a tiny dollop of batter into the frying pan. If it sizzles and bubbles up, it is ready to go!
To the hot frying pan, drop 4- 2 Tbsp worth of batter into the frying pan. Wait for little air bubbles to appear on the surface and flip the pancakes. Cook for another minute or so.
Enjoy with maple syrup!
Optional add-ins : grated apple, banana slices, frozen berries, chocolate chips, almond extract and almond slivers, pineapple coconut, hazelnut chocolate, etc.