So, this morning, I wanted to feed my 3-year-old waffles for breakfast, but we were out of toaster waffles and don't have a waffle iron. We do have a non-stick electric skillet, so I decided to try my hand at pancakes. Of course, my son has an egg allergy, so they had to be eggless. I found this pancake recipe, but I didn't have any vanilla, so I got creative and came up with something quite tasty.

THE PANCAKE BATTER

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon ground cinnamon
1/2 tsp ground ginger powder
1/2 tsp allspice
1/2 tsp ground nutmeg
2 teaspoons double-acting baking powder
1 cup whole milk
1 tablespoon vegetable oil (I used peanut oil for extra flavor)
1 tablespoon water
2 tablespoons melted butter

Mix your dry ingredients (flour, baking powder, spices, sugar), then stir in your wet ingredients with a fork. Don't overmix or you'll work out all the carbon dioxide the baking powder is releasing. Small lumps are okay. Let it rest while you heat your skillet. With my electric skillet, I pre-heated to 325 degrees farenheit (163 degrees celsius).

I have a non-stick electric skillet and I found that with the oil and butter in the mix, combined with the non-stick coating, I didn't need any cooking fat or cooking spray. I just plopped down batter, about 1/4 cup at a time, which made around 8 pancakes that were approx. 4" in diameter. Giving the pancakes 2-3 minutes on a side did the trick, creating soft, fluffy pancakes with a just lightly crisp crust on the outside.

They weren't too dry, soaked up syrup and butter without getting too soggy, and had plenty of flavor. My son gobbled them as did my wife. And I had a few too. Mmmmmm.

This entry was posted on Saturday, December 27th, 2008 at 11:40 am and is filed under Cooking & Recipes, Home Life. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.