- First take two cups (500 ml) of flour, white or whole wheat works, rice flour does not work well, but 1/4 rice flour mixed with the rest being white or whole wheat works well.
- Add two table spoons (30 ml) of baking powder, add more to get fluffier pancakes, less to get flatter ones.
- Add two table spoons (30 ml) of sugar, I currently use Turbinado Brown sugar (raw spun sugar cane), but any sugar works.
- Add a bit of salt (1 ml), optional.
- Mix well.
Now you have pancake mix.
To make the batter just mix it with equal parts fluid including 1/8 part oil, increase the liquid to get thinner pancakes, decrease the fluid to get thicker pancakes. I usually use water for the fluid, but milk works well too, even part milk. I haven't tried rice milk in the batter yet, but it should work fine as well.
Bring a frying pan to medium heat, so that a drop of water boils on contact, and pour the mix onto the pan and cook, flipping when the bottom half is cooked.
Personally I have a few common variations that I prepare.
- Add raisins to the pancake batter, or other fruit, such as blueberries.
- Add coco to the mix, for chocolate pancakes.
- Replace a shot of the fluid with hard liquor for spiked pancakes, they go well at some parties.
- Combination of above.
- Leave out the sugar for deep fry batter.
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