These are really just delicious pancakes. They are so good that I have kept my 2009 agenda for two whole months because it was written in over a week when I apparently had absolutely no plans or deadlines in November. It seems like a better idea to keep this recipe here, and get rid of last year’s plans.
When you make these, the first thing you notice is that the batter tastes like cake. You have to be truly committed to raw food (in the bad way, not in the healthy way) to try pancake batter, because it usually tastes like baking powder. Luckily, both Ashley and I are, and now we know that this batter tastes amazing. But it also makes really light and fluffy pancakes and basically only needs ingredients that I usually have in my cupboard. Basically, best pancakes ever.
- 1 1/3 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 1 egg
- 1 1/4 cups milk
- 1 teaspoon vanilla
- 3 tablespoons oil
Mix all the dry ingredients together well, then add the liquids except the oil, then add the oil. Fry them in a butter/oil combo.
This recipe comes from Ashley, and I’ve only ever made them with her. The first time was at her cottage, and we had them with Lindsay’s homemade lemon ricotta (delish!), the second time was at Ashley’s parent’s house the morning after going to a serious serious haunted house. Basically, lovely days made better by these pancakes. I should make them more, so good!