Pancakes are a favorite breakfast at my house. They’re quick and easy and make a hearty morning meal. The following recipe is adapted from The Milk-Free Kitchen, which is one of the indespensible cookbooks on my kitchen shelf. This recipe will make exactly 12 pancakes, which at my house is enough for two people. If you’re feeding a crowd, the recipe doubles easily, and you can make quick work of cooking them up if you use a griddle that can accomdate 4-6 cakes at a time. Cooking for two, we use a small skillet on the stovetop. Which ever method you use, it’s important to remember to get your pan good and hot before you start the first pancake. I currently have an electric stove, and I let it heat up on high for at least 3 minutes before starting, then with the first cake I turn it down to about 5. You can test the readiness of your pan by dropping a small drop of batter in it and watching how it cooks up. If your pan is to cool, the pancakes will stick and the whole batch just won’t turn out right. Better to have it too hot when making pancakes– they cook up quick!
2 cups flour
6 tablespoons sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs (you can substitute the eggs for 4 tablespoons water if you need to, and this is also what we do when we take the mix on camping trips)
1 1/2 cups water
1.) Mix the dry ingredients together.
2.) Stir in egg and water until just combined. It’s okay if the batter is a bit lumpy, but noticeable traces of flour should be mixed in.
3.) When your pan is good and hot, drop in about a quarter cup of batter. I use a small ladle as it’s the least messy. Spread the batter around a bit as you pour it in, then let the pancake set. When you see little bubbles rising and popping all over the surface and the edges look cooked (this should take about a minute in a hot pan), use a spatula and carefully flip the cake over. Cook about another minute until the cake is done and golden brown on both sides.
4.) Repeat step three with the remaining batter.
Serve them hot with butter and maple syrup. My husband also likes his with fresh jam or jelly, or even fruit butters. We always serve ours with hot tea (for me) and fresh coffee (for husband).