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Fluffy Pancakes.

My husband loves pancakes more than any human being I know. So, this recipe is my tired and true when it comes to making the perfect fluffy crispy pancakes.

 

To butter the pan or to not butter the pan? That is the question. The answer is to do whatever you want, but here’s the difference:

buttered pan: won’t brown evenly and looks like the picture above. Crispy edges.

non-buttered pan: uniformed browning on the pancake.

Both are great but most of the time I prefer the latter.

 

Some other pancake tips:

-Seltzer makes for a fluffy pancake.

-Don’t over mix your batter. Lumps are fine!

-The batter should be thick, but also you should be able to pour it. If its too thick, add a tablespoon of cashew milk at a time until its able to flow nicely onto the griddle. Again, lumps are ok!

Details

  • Preparation Time: 00:07
  • Cook Time: 00:13
  • Cuisine: Breakfast
  • Servings: 4

Ingredients

  • 1 cup all-purpose flour
  • 1 cup white lily all-purpose flour
  • 1/4 cup organic granulated sugar
  • 1 1/2 Tbsp. baking powder (Aluminum-free)
  • 1 1/2 tsp. sea salt (preferably Diamond Crystal)
  • 1/4 cup vegetable oil (or safflower)
  • 1 cup unsweetened cashew milk
  • 1/2 cup seltzer water
  • 1 tsp. apple cider vinegar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon (optional)

Preparation

  • 1Mix all dry ingredients in a large bowl. Flour, sugar, baking powder and sea salt. Oh, and cinnamon if you're using it.
  • 2Mix all the wet ingredients in a separate bowl. Vegetable oil, cashew milk, seltzer water, apple cider vinegar, vanilla extract.
  • 3Make a well in the dry ingredients. Pour in the wet ingredients
  • 4Heat skillet to medium heat, or if you're using a griddle 375 degrees Fahrenheit.
  • 5Test the skillet by using 1 Tbsp. of batter and to make sure they're cooking rapidly. If you leave batter on too long, your pancakes will be dense.
  • 6Use a 1/2 cup measurment cup to pour batter onto the griddle.
  • 7Once your batter starts to bubble in the middle (about 2 - 2 1/2 minutes), flip the pancakes and cook for another minute. Be patient with this. Don't flip too soon. When I say bubble, I mean they bubble and pop, leaving little dots. Don't flip when its bubbling and the batter is filling the bubbles back up.
  • 8Repeat until all the batter is used up.
  • 9**NOTE: Place your pancakes on a cooling rack so they are not sitting on a flat surface. Then place the cooling rack on a baking sheet and place in oven at 200 degrees while you're working on the other pancakes or waiting for your other diners to get up.

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