Makes 6 pancakes · Total time: 30 minutes · Active time: 20 minutes
These pancakes were inspired by the movie Dan In Real Life. Honestly, I don’t remember much about that movie except for one thing: the pivotal pancake scene.
Juliette Binoche was flipping these magnificent golden brown creatures on a griddle. I think she was pissed off about something in the scene, but all I could concentrate on were those puffy pillows of pancakes, perfectly golden brown, lined up like jewel cushions on display.
I fussed and fussed with my pancake batter until I achieved these perfect results!
* Don’t use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I simply use a dinner fork to get everything mixed.
* You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need time to react with each other and the gluten needs to settle in and rest.
* Don’t crowd the pan. Even in my big cast iron, I don’t make more than two pancakes at once. If you have a large pancake griddle, then use it! (PS: Just for the record, I don’t have one.)
* Don’t use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want, and a spray can of organic canola oil works perfectly for this.
* Preheat the pan for a good 10 minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/4 inch can result in big changes.
* Use a measuring cup (with a rounded bottom if possible) to scoop out the batter, for uniformly sized pancakes. And remember to always spray the cup between scoops, to prevent sticking.
* Once you drop the pancake in, refrain from futzing with the uncooked pancake too much. However, don’t be afraid to delicately nudge the batter a tiny bit with your fingers to get a more circular shape and even cooking. But the batter should spread a tiny bit and puff up all on its own.?
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup almond milk (or your favorite non-dairy milk)
- 2 teaspoons apple cider vinegar
- 1 tablespoon ground flax seeds
- 1/2 cup water
- 3 tablespoons canola oil
- 1/2 teaspoon pure vanilla extract
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.
Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick and golden brown.
Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes on a baking sheet covered with tin foil in a 300°F degree oven for 5 minutes or so.
Blueberry Ginger Sauce
- 16 ounces blueberries, fresh or frozen
- 2 tablespoons water
- 1/3 cup sugar (more to taste)
- 1 tablespoon organic cornstarch
- 2 tablespoons minced fresh ginger
Place blueberries, water, and sugar in a 4-quart pot and mix. Add the conrnstarch and mix until it is dissolved. Bring to a slow boil. Add ginger and let simmer until thickened, about 7 minutes.