Wednesday, June 15, 2011

Fluffy Pancake Batter!

'Cause these pancakes were NOT FLUFFY ENOUGH!!!

This batter is more suited to pancakes, what with its soft texture and thicker fluffier nature, whilst its precursor is actually happier in the waffle iron, due to its crisp crust and easy releasing qualities.

Both are delicious. Both are STUPID-easy. This one also doesn't separate :D and actually works best if you make it the day before and let it sit overnight. Something about the gluten relaxing.




Fluffy Pancake Batter

Beat 1 egg 'til fluffy.

Add:

  • 1 cup unbleached all-purpose flour or whole wheat pastry flour
  • 1 tablespoon sugar or honey, or to taste
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup almond milk, or regular milk, or beer! for the lactose intolerant, obviously
  • 2 tablespoons canola oil



Beat 'til just combined. Batter will be slightly lumpy.

Make pancakes.

OM NOM NOM NOM NOM NOM.

Happy Breakfasting!