How do you eat a pillowy, puffy pancake for breakfast?
You do it in slow motion with loads and loads of joy. THAT's how you eat a pillowy, puffy pancake for breakfast.
After staring at the mound of puff on your plate, one that looks like a gravity defying pancake, (even though you refuse to believe) you decide to dig in. Meanwhile, your brain is running a background tickertape of:
You raise your fork and knife and hover over the puff. Up next, you make a small incision, a little triangle of puff. You aim your fork towards that slice and the pancake just swallows your fork. It's as if your fork just disappeared into the pillow, the way clouds appear to eat up airplanes in a blue sky.
A quick drizzle of maple syrup (preferably Little Hogback Farm syrup) and you raise your fork to your mouth.
Open mouth. Insert fork. Elicit exclamations of "Holy s**t. This IS a pancake. And it's amazing. It's super puffy, and like a pillow. And a barely audible "OMGit'ssodamngood" somehow finds its way out as you quickly cut another slice of puff from your plate and shove it into your mouth.
Pancakes after a long run on a Sunday? Yes please.
I've done Blueberry Corn Pancakes (which I LOVE) on many occasions. Now, thanks to a dear, dear friend who introduced me to the puffiest, pillowy-est pancakes around, THIS is what you will find me eating after Sunday's 8 miler.
1 cup almond milk (or soy milk) 2 teaspoons apple cider vinegar 1 tablespoon ground flax seeds 1/2 cup water 3 tablespoons canola oil 1/2 teaspoon pure vanilla extract
In a large mixing bowl, sift together flour, baking powder, salt and sugar.
Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Do NOT overlook this step. The resting is a key step!
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.