Pancakes anyone? It’s another rainy Saturday morning; and I guarantee that if the family wakes up to the aroma of these cooking on the griddle in the kitchen, it will put a smile on their face. It’s a family favorite for a weekend breakfast at my house. Like many families, there’s something about preparing a delicious batch! It’s, well, it’s a tradition! Right? And if the family’s not home this weekend…treat yourself…my recipe is small enough and easy enough just for you. So, here you go – a tasty every time, whole-grain good for you every time, flapjack recipe. The ingredients can easily be adjusted to serve more guests.
SERVES: 2; cakes are about 4-½ inch
PREP TIME: 10 MIN
COOK TIME: 10 MIN
- 1 cup organic Bob’s Red-Mill Whole-Wheat Pastry Flour
- ½ tablespoon aluminum-free baking powder
- ⅛ teaspoon salt
- 1 teaspoon real vanilla
- ½ tablespoon organic maple syrup
- ¾ cup + or – water*
Measure your flour into a measuring cup and place into a large bowl. TIP: Scoop the flour into the cup. If you dig into the bag with your measuring cup, it will pack it too tightly giving you too much flour. Next, add the baking powder and salt and mix with a fork. Next, put the vanilla and syrup into a small bowl. Keep the water in a separate measuring cup. Add the vanilla and syrup and a good portion of the water to the dry ingredients. The amount of water will vary depending on the moisture in the air. If the batter seems too thick and would glob like cookie dough onto the griddle, add water, a tablespoon at a time, until you get the right consistency. Stir just until mixed, a little lumpy is fine. Don’t get overzealous. Keep a “light as possible” touch and your pancakes will come out light and fluffy, not heavy, every time. Leave batter slightly lumpy because a few lumps or streaks of flour are a good thing. It means you didn’t overmix the batter.
Cook on griddle close to 350 degrees for perfect brown cakes. Too hot (over 375 degrees) and pancakes will burn before cooking. Too low and you’ll get those wimpy, pale looking cakes. Pour on the batter, about ¼ cup for each cake, and wait about 2 minutes for bubbles to form. When the bubbles start to burst, and the edges are firm, it is time to flip once and only once. This avoids over handling, which can toughen the flapjack. Keep an eye on the temp of your griddle