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Monday, March 25, 2013

Always ugly but really delicious Pancakes

Ever hear of the pancake gods?   Every time I make pancakes, the 1st one gets sacrificed up. No matter what I do, the 1st one is just a mess. So, it is a ritualistic offering to the pancake gods... and the rest turn out just fine. 

This recipe is my all-time fav for classic pancakes.   Easy and turns out great every time. Except for that 1st pancake.  But that might just be me.    

Simply Perfection Pancakes

2 large eggs
1 1/4 cups coconut milk (unsweetened)
3 tablespoons melted butter or coconut oil
1 1/2 cups white whole wheat flour (non-gmo)
1/2 teaspoon sea salt
2 teaspoons baking powder (aluminum-free) 
2 tablespoons maple sugar or sweetener of your choice. (We like 1 T. honey or agave, too)

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or oil.
2. Whisk the dry ingredients together.
3. Gently and quickly mix the dry ingredients into the wet. Don't overmix! 
4. Let the batter rest for at least 15 minutes, while the griddle is heating; it will thicken slightly.
5. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
6. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.
To cut down on the amount of syrup needed, we add fruit to our pancakes.  Try the following, we love it! 
  • sliced banana .. add to pancakes when in the pan.  
  • grated apple .. add to batter, folding in gently.  + touch of cinnamon is yummy here
  • frozen blueberries or huckleberries .. add to pancakes when in pan.

makes about 1 dozen large (4 1/2") pancakes

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