i married a pancake man. sigh. i’ve always been more of a french toast girl myself, and i have a particular dislike for pancakes of the non-homemade-soaked-in-imposterakaFAKE-maple-syrup variety, which is precisely the variety i have witnessed kevin ordering at diners time and time again, as i sit in despair with hash browns and fried eggs beside me. so, somewhere along the line, i embraced my husband for the pancake-loving man that he is, and figured i should learn how to make them at home, and make them better.
we make pancakes almost every weekend now, usually on lazy saturday mornings or sometimes after getting back from a run. i owe our pancake revival wholeheartedly to martha stewart and her easy basic pancake recipe, which is what i started using early into our marriage and what i’ve since adapted and made our own. this version is a little healthier – with whole wheat flour, flax in place of egg, and non-dairy milk – and can easily be made vegan should you choose not to slather your pancakes in butter afterwards (but then, what’s the point of the healthy ingredients?). these are super light and fluffy, and to me, not as heavy and dense and some of the diner versions. i like eating them with butter, powdered sugar, and agave, with sliced bananas on the side, but the topping possibilities are of course endless. oooh, i bet they’d be awesome with a quick rhubarb sauce.
all joking aside, these saturday morning pancakes are a weekend tradition that i’ve come to love and look forward to. but i still like french toast better.
adapted from martha stewart's easy basic pancakes
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1 tsp baking powder
1/4 tsp salt
1/2 cup almond or other dairy-free milk
1 tbsp butter or oil
1.5 tsp flax seed meal + 1.5 tbsp water
vegetable oil or spray for cooking
combine dry ingredients in a mixing bowl.
to make flax egg, whisk together 1 1/2 tsp of flax meal and 1 1/2 tbsp of water.
combine flax egg with other wet ingredients, then mix wet and dry ingredients together.
heat a small amount of vegetable oil in a skillet. once it's warm, drop batter in ~1/4 cup amounts into skillet
(i can usually fit about 3).
let cook until batter is bubbling, then flip and cook through on other side.
repeat process with remaining batter, letting cooked pancakes stay warm in the oven until all pancakes are ready.
serve with agave, powdered sugar, and sliced banana. bon appetit!