I whipped these up late last night; they may well be a new permanent addition to the pancake roster. As well as tasting great,they come together superfast – a shimmy ‘n a shake & you’re pretty much done.
Lissa’s Ten Minute Old School Hotcakes
What you need:
1 1/4 cups flour*
1 cup rice milk (or soy)
2 tsp baking powder
2 tbsp brown sugar**
1/4 tsp sea salt
1 tsp vanilla essence
2 tbsp vege oil
What to do:
Sift flour, baking powder & salt into a medium size bowl. Add brown sugar and quickly mix in with a fork. In a seperate bowl, combine vanilla essence, oil and milk. Slowly add liquid to dry mix in several batches, mixing until just combined.
Heat a little vege oil in a medium hot frying pan. Add 1/2 – 2/3 cup of batter*** to fying pan in a circle motion; smooth out the batter with the back of a spoon (or ladle, etc) to make ze hotcake an even thickness. Cover pan for one or two minutes, checking regularly, until surface has bubbles and underside is golden brown. Flip hotcake, cooking a further one minute, uncovered.
Repeat until batter is gone & bellies are full!
Keep pancakes warm on a plate in 150 C oven while later batches are cooking. Serve with maple syrup & blueberries****, or sliced bananas.
Makes around our decent sized pancakes – enough for two attacks of the munchies 😀
* stoneground if you’re feeling legit; rice if you need a gluten-free deal
** or turbinado if, again, you’re feeling legit
*** I just ladle it in, but ‘most of a ladle’ isn’t the most useful cooking measure for the ladle-less souls out there
**** make an easy ‘lil blueberry reduction to epic up the top of your hotcakes: a couple handsful of frozen blueberries & a teaspoon or so of icing sugar, simmered down in a covered medium hot frying pan for 10 or so minutes; delicious ♥