Easy Peasy small batch Pancakes
These pancakes are super easy, buttery, and fluffy. Plus, you only need one bowl, and no fancy ingredients needed! Double the recipe if you like a lot of cakes.
Ingredients:
150 g (1 1/4 C ) flour (all-purpose)
1 T baking powder
1/2 tsp. kosher salt - I use Diamond Crystal ( use 1/4 tsp. if you use Morton or Pink Himilayan)
13 g (1 T) sugar (granulated)
2 T neutral oil (for batter)
1 C plant milk (room temp- I like oat, but any will do)
43 g (3 T) vegan butter (melted- can sub with neutral oil)
1-2 T neutral oil (grapeseed, avocado- can use coconut if you prefer) for cooking, optional if using a non-stick pan
Makes about six 4” pancakes, just double the recipe if you need more.
DIRECTIONS:
In a large bowl, sift flour and baking powder together. Add salt and sugar- mix well.
Add in milk, butter, and 2 tablespoons of oil to the dry mix slowly stir ingredients together with a spatula until all the flour is just incorporated. You are going to have lumps and that is ok (necessary in fact). You want to make sure that you do not over-mix your batter or else, your pancakes will end up chewy and dense.
Let the mixture sit for a minute or two to get light and airy.
Heat a large frying pan on medium, medium-low heat. When the pan is ready, add some oil (1 tablespoon if you like your edges crispy- reserve the rest to use if your pan dries out while cooking).
Once the oil ripples and runs freely in the pan, add the desired amount of batter with a ladle and let the batter slowly cook, about 3 minutes on each side (batter will start to bubble and you should be able to easily slide a spatula under the pancake to flip).
Once the pancakes are out, keep them in a warming drawer or oven set on a low setting if not eating right away so they stay hot and fresh- don’t stack or you will lose the crispiness.
If you want a more fancy pants pancake recipe, check out my Toasted Coconut and Chocolate Pancakes here,
As always, much thanks to you,
xxDebbiexx