Pancakes are great for breakfast, but I love them the most around midnight. That’s when my mom would usually make them. She loves them more than I do.
Feel free to change anything. If you do, leave a comment.
- 1 1/4 cup unbleached flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 tablespoons canola oil
- 1 1/4 cups milk
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 1/4 cup well smashed banana
- 2 tablespoons maple syrup
- 1 cup of blueberries
- butter or vegetable spread
Oil a large skillet and preheat over medium-high heat about 2 minutes.
Sift together flour, baking powder, salt and cinnamon. In a separate bowl, combine all other ingredients, except for the blueberries and butter. Adding wet ingredients to dry, stir until just combined. Do not over mix; a couple of lumps are okay. Fold in blueberries last.
Let the pancake batter sit in the fridge for at least ten minutes (see notes below). Cook pancakes until browned on the bottom and bubbles form on top, about 4 minutes. Turn the pancakes over and cook until the bottoms are browned. Transfer to individual plates and spread butter on top.
Then, pour syrup over and enjoy. Makes six 6-inch pancakes or ten 4-inch ones.
- Notice I didn’t use an egg. The smashed banana does the trick to make them fluffy AND if you use a non-dairy milk, like soy or rice, they’re vegan.
- The batter doesn’t need to be over-mixed. The pancakes come out rubbery.
- The longer you let the batter sit, the thicker it gets. It’s best to let sit for over 30 minutes, all night even. If it gets too thick, just add a little water.
- To get evenly cooked, perfectly round pancakes, pour the batter out with a slightly circular motion.
- If you want to save the batter, put it in an empty ketchup or salad dressing bottle. As a bonus, the nozzle will help prevent messes.
Pancakes are pretty basic and most recipes are similar. This particular recipe came mostly from the book Vegan with a Vengeance, by Isa Chandra Moskowitz.