A basic, everyday pancake recipe that everyone will enjoy! Top with fresh berries and pure maple syrup for a healthy start of your day.
Preheat: If using griddle preheat to manufacturers instructions.
Make batter: Combine flour, salt, sugar and baking powder into a medium bowl or wide-mouthed pitcher. Add milk and vanilla, mix until well combined.
Cook: If using a skillet, heat oil on medium heat. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side.
Serve with syrup, fresh fruit or any dessert sauce of choice.
Makes about 6 pancakes, serves 3
To make a vegan buttermilk, add juice of 1/2 lemon to the milk and let rest for about 10 minutes.
If using a heavier flour, such as oat, whole-wheat or whole-spelt flour, you may need to add a tad more milk to the batter before cooking.
For thinner pancakes add a tad more milk.
Make gluten free by using gluten free all purpose flour or other gluten free flour of choice.
Top with various topping for variation:
To the batter you can change it up by: